Rainbow Vegetable Detox Bowl

This Rainbow Vegetable Detox Bowl is a vibrant and nourishing meal packed with colorful vegetables, juicy shrimp, creamy avocado, and fluffy quinoa. Perfectly balanced and dressed with a tangy balsamic vinegar, it is an ideal choice for a refreshing lunch or a light dinner that is both gluten-free and dairy-free.

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The combination of crisp red cabbage, tender broccoli, and succulent shrimp creates a symphony of textures. Whether you are looking for a detox meal or simply a beautiful plate of food, this international-style main dish delivers on both flavor and presentation.

Ingredients

• Seafood: 200 g (about 7 oz) large shrimp, peeled and deveined; 1 tbsp olive oil; pinch of salt and black pepper
• Grains: 150 g (1 cup) cooked quinoa
• Vegetables: 100 g (1 cup) broccoli florets; 100 g (1 cup) asparagus, trimmed and cut into 2-inch pieces; 100 g (1 cup) red cabbage, thinly sliced; 1 medium tomato, diced; 1 ripe avocado, sliced
• Dressing: 2 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, 1/2 tsp Dijon mustard, salt and pepper to taste

Instructions

Step 1

Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2–3 minutes until just tender and bright green. Drain and rinse under cold water to stop cooking.

Step 2

Heat 1 tbsp olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then sauté for 2–3 minutes per side until pink and cooked through. Set aside.

Step 3

In a small bowl, whisk together balsamic vinegar, 1 tbsp olive oil, Dijon mustard, salt, and pepper to make the dressing.

Step 4

To assemble the bowls, divide the cooked quinoa between two serving bowls. Arrange the shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections.

Step 5

Drizzle with the balsamic dressing. Serve immediately.

Zusatztipps für die Zubereitung

To keep your vegetables bright and crisp, ensure you rinse the blanched broccoli and asparagus under cold water immediately after boiling. Using a whisk for the dressing ensures the mustard emulsifies properly with the balsamic vinegar and olive oil for a smooth finish.

Varianten und Anpassungen

For a vegan version, you can easily substitute the shrimp with roasted chickpeas or seasoned tofu. This allows the dish to remain a protein-rich option while catering to plant-based diets.

Serviervorschläge

For extra crunch, consider adding a sprinkle of pumpkin seeds or toasted nuts on top before serving. This bowl pairs wonderfully with a glass of crisp Sauvignon Blanc for a complete dining experience.

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Enjoy this nutritious and colorful Rainbow Vegetable Detox Bowl. It is a simple yet elegant way to fuel your body with wholesome ingredients that taste as good as they look.

Recipe Help & Answers

→ Can I make this bowl vegan?

Absolutely! Substitute the shrimp with roasted chickpeas, crispy tofu, or tempeh for a plant-based protein option that still provides great texture and protein content.

→ How long does this bowl keep in the refrigerator?

The components can be stored separately in airtight containers for up to 3 days. Keep the dressing separate and add it just before serving to maintain the vegetables' crisp texture.

→ What other grains can I use instead of quinoa?

Brown rice, farro, couscous, or cauliflower rice work wonderfully as alternatives. Each brings a slightly different texture and cooking time to the dish.

→ Can I use frozen vegetables?

Fresh vegetables provide the best texture, but frozen broccoli and asparagus can work in a pinch. Just thaw and pat them dry before assembling to avoid a watery bowl.

→ Is this bowl suitable for meal prep?

Yes! Prepare the quinoa, blanch the vegetables, and cook the shrimp in advance. Store components separately and assemble when ready to eat for optimal freshness and texture.