Rainbow Vegetable Detox Bowl

Experience a burst of color and nutrition with this Rainbow Vegetable Detox Bowl. Designed to be as visually stunning as it is healthy, this dish brings together succulent sautéed shrimp, fiber-rich quinoa, and a medley of fresh, crunchy vegetables. It is the perfect balanced meal for anyone looking to reset their palate with clean, vibrant flavors and a tangy balsamic finish.

Save

This bowl is a celebration of textures, from the creamy slices of ripe avocado to the crisp snap of blanched asparagus and broccoli. The addition of red cabbage adds a beautiful purple hue and a satisfying crunch, making every bite an exciting exploration of fresh ingredients.

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: Blanch the Green Vegetables

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 immediately to stop the cooking process.

Step 2: Sauté the Shrimp

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 they turn pink and are cooked through. Set aside.

Step 3: Whisk the Dressing

In a small bowl, whisk together the balsamic vinegar, 1 tbsp extra virgin olive oil, Dijon mustard, salt, and pepper until well combined.

Step 4: Assemble the Bowl

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

Step 5: Garnish and Serve

Drizzle the bowls with the prepared balsamic dressing and serve immediately while fresh.

Zusatztipps für die Zubereitung

To ensure the best results, do not overcook the shrimp; they should be just opaque and tender. Rinsing the blanched vegetables in ice-cold water is the key to maintaining their vibrant "rainbow" colors and preventing them from becoming mushy.

Varianten und Anpassungen

For a vegan alternative, replace the shrimp with roasted chickpeas or cubes of pan-seared tofu. If you enjoy a bit of extra texture, consider adding a sprinkle of pumpkin seeds or toasted nuts for a delightful crunch.

Serviervorschläge

This light and refreshing detox bowl pairs beautifully with a chilled glass of crisp Sauvignon Blanc. It makes for an excellent post-workout lunch or a stress-free weekday dinner.

Save

Nourishing your body has never been so easy or colorful. With its high protein content and array of fresh produce, the Rainbow Vegetable Detox Bowl is a satisfying way to enjoy a clean, wholesome meal that doesn't compromise on flavor.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, you can prep components in advance. Store cooked quinoa, blanched vegetables, and dressing separately in airtight containers for up to 3 days. Cook shrimp fresh before serving or use pre-cooked shrimp.

→ What vegetables work best for this bowl?

Broccoli, asparagus, red cabbage, and tomato provide excellent color and texture. You can also add bell peppers, carrots, cucumber, or roasted sweet potatoes based on seasonal availability.

→ How do I properly blanch vegetables?

Bring salted water to a rolling boil, add vegetables for 2-3 minutes until bright green and tender-crisp, then immediately transfer to ice water or rinse under cold water to stop cooking and preserve color.

→ What protein options work besides shrimp?

Grilled chicken, salmon, or pan-seared tofu make excellent alternatives. For plant-based versions, try roasted chickpeas, edamame, or tempeh for protein and texture.

→ Can I use other grains instead of quinoa?

Absolutely. Brown rice, farro, bulgur wheat, or cauliflower rice work wonderfully. Adjust cooking times accordingly and ensure grains are fluffy before assembling.

→ How long does the balsamic dressing keep?

The homemade vinaigrette stays fresh in the refrigerator for up to one week when stored in a sealed jar. Shake well before using as ingredients may separate naturally.