Pin it There was a Tuesday last spring when I stared at my refrigerator, tired from weeks of heavy comfort food, and somehow knew I needed something that would make me feel clean again. This bowl became that answer.
My sister visited that weekend and watched me arrange the vegetables, commenting how it looked like something from a restaurant but took barely any time at all.
Ingredients
- 200 g large shrimp: These cook in minutes and provide perfect protein that feels indulgent while keeping things light
- 100 g quinoa: Rinse thoroughly until water runs clear to remove bitterness and ensure fluffiness
- 250 ml water: The ratio matters for perfectly tender grains that never turn mushy
- 100 g broccoli florets: Blanching keeps them vibrant and preserves that satisfying crunch
- 100 g asparagus: Cut into uniform pieces so everything cooks evenly
- 100 g red cabbage: Thin slices add incredible crunch and beautiful color contrast
- 1 medium tomato: Choose one that yields slightly to gentle pressure for best flavor
- 1 ripe avocado: The creaminess here balances all the crisp vegetables perfectly
- 2 tbsp extra virgin olive oil: Divided use lets you cook shrimp and still have enough for dressing
- 1 tbsp balsamic vinegar: This creates that restaurant quality finish without any added sugar
- Salt and pepper: Season the shrimp generously as this is your main flavor opportunity
- Fresh parsley or cilantro: Bright herbs finish the bowl with a burst of freshness
- Lemon wedges: A squeeze right before serving elevates everything unexpectedly
Instructions
- Cook the quinoa base:
- Rinse the quinoa under cold water until the water runs clear, then combine it with water in a small saucepan and bring to a boil before covering and simmering for 12-15 minutes until fluffy.
- Blanch the vegetables:
- Boil salted water and cook broccoli and asparagus for 2-3 minutes until crisp-tender, then immediately drain and rinse under cold water to preserve their bright color and crunch.
- Sear the shrimp:
- Heat 1 teaspoon olive oil in a skillet over medium-high heat, add seasoned shrimp, and cook for 2-3 minutes per side until they turn pink and opaque throughout.
- Whisk the dressing:
- Combine the remaining olive oil with balsamic vinegar, salt, and pepper in a small bowl, whisking until emulsified into a silky finish.
- Build your bowls:
- Divide the quinoa between two bowls and arrange the shrimp, vegetables, cabbage, tomato, and avocado in sections for that beautiful Buddha bowl presentation.
- Finish and serve:
- Drizzle the balsamic dressing over everything, add fresh herbs and lemon wedges, and serve immediately while the shrimp is still warm.
Pin it Now whenever friends ask for something healthy that actually tastes exciting, this is what I make without hesitation.
Making It Your Own
Sometimes I swap shrimp for grilled chicken or even crispy tofu depending on what I have on hand.
Perfect Vegetable Balance
The combination of raw and cooked vegetables creates texture variations that keep every bite interesting.
Meal Prep Magic
Cook the quinoa and blanch vegetables ahead of time, keeping everything in separate containers until you are ready to assemble.
- Store the dressing separately to prevent sogginess
- Shrimp are best cooked fresh but can be reheated gently
- Avocado should be sliced right before serving to prevent browning
Pin it This bowl somehow manages to taste indulgent while leaving you feeling completely nourished and light.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, cook quinoa and Blanch vegetables up to 2 days in advance. Store separately in airtight containers. Sauté shrimp fresh before serving for best texture.
- → What other proteins work well in this bowl?
Grilled chicken breast strips, pan-seared tofu, baked salmon fillet flakes, or even hard-boiled eggs make excellent protein alternatives while maintaining the bowl's nutritional balance.
- → How do I prevent the avocado from browning?
Toss sliced avocado with a squeeze of fresh lemon juice immediately after cutting. The citrus creates a protective barrier against oxidation, keeping it vibrant green until serving.
- → Can I use frozen shrimp instead of fresh?
Absolutely. Thaw frozen shrimp overnight in the refrigerator or under cold running water. Pat thoroughly dry before cooking to ensure proper searing and prevent steaming.
- → What vegetables can I substitute seasonally?
In winter, try roasted Brussels sprouts or sweet potato. Spring welcomes sugar snap peas and radishes. Summer works beautifully with grilled zucchini or bell peppers. Fall offers roasted squash and kale.
- → Is the dressing adjustable for different tastes?
Certainly. Add a teaspoon of Dijon mustard for creaminess, a touch of honey for sweetness, or minced garlic for extra depth. The olive oil to vinegar ratio can be adjusted to your preferred acidity level.