Pin It There's something about assembling a Buddha bowl that feels like creating edible art—maybe it's the way the colors pop against white ceramic, or how satisfying it is to have everything prepped and ready to go. I discovered this particular combination on an afternoon when I had shrimp thawing in the fridge and a CSA box overflowing with spring vegetables that needed rescuing. The quinoa was a last-minute addition because I'd read somewhere it was a complete protein, and honestly, the whole bowl came together so effortlessly that I've been making it ever since.
I made this for my sister after she'd spent weeks dieting with zero joy, and watching her fork through it with actual pleasure—not that resigned determination—reminded me that food meant to be good for you shouldn't taste like a compromise. She asked for the recipe immediately, and now it's part of her regular rotation too.
Ingredients
- Large shrimp, peeled and deveined (200 g): The size matters here because smaller shrimp cook unevenly and can turn rubbery, so don't skip asking your fishmonger for the jumbo ones.
- Quinoa, uncooked (100 g): Rinsing it matters more than most recipes suggest because it removes a natural coating that tastes faintly bitter if ignored.
- Broccoli florets (100 g): Cut them roughly the same size so they cook evenly, and blanching instead of steaming keeps them bright green and prevents that sulfur smell.
- Asparagus, trimmed and cut into 2-inch pieces (100 g): Snap them by hand where they naturally break rather than cutting with a knife—you'll find the tender spot every time.
- Red cabbage, thinly sliced (100 g): The rawness is essential here; it adds crunch and a subtle peppery sweetness that cooked cabbage can't deliver.
- Tomato, diced (1 medium): Room temperature tastes better than cold, and using whatever's ripe means you're never chasing the same flavor twice.
- Ripe avocado, sliced (1): Don't add it until the last moment or it'll brown and look sad, no matter how good it tastes.
- Extra virgin olive oil (2 tbsp): The quality of this matters because it's not being heated much, so splurge slightly if you can.
- Balsamic vinegar (1 tbsp): A good aged one is worth seeking out, but even basic balsamic transforms into something almost sweet and complex when whisked with olive oil.
- Salt and freshly ground black pepper: Taste as you go; the shrimp and vegetables need seasoning at different stages, not just at the end.
- Fresh parsley or cilantro, chopped (1 tbsp optional): This is the move that makes it feel restaurant-worthy without adding any real work.
- Lemon wedges for serving: Even if you skip the herbs, the brightness of lemon at the end pulls everything together.
Instructions
- Rinse and cook the quinoa:
- Cold water over uncooked quinoa in a fine-mesh strainer gets rid of the bitterness, then combine it with fresh water in a saucepan and bring to a boil. Once it's boiling, cover it, drop the heat to low, and let it sit for 12 to 15 minutes without peeking—the steam does all the work, and the water absorbs completely into those tiny grains.
- Blanch the green vegetables:
- While quinoa is cooking, get a pot of salted water to a rolling boil and drop in the broccoli and asparagus for just 2 to 3 minutes—you want them still snappy when you bite them, not soft. Drain them immediately and run them under cold water so they stop cooking right away and stay that vibrant green.
- Sear the shrimp to perfection:
- Heat a thin layer of olive oil in a skillet over medium-high heat until it shimmers, then lay in the shrimp in a single layer. Season with salt and pepper, and leave them alone for 2 to 3 minutes—flipping too early is the enemy—then flip and cook the other side until they're pink and opaque all the way through.
- Make the dressing:
- While everything's still warm, whisk together the remaining olive oil and balsamic vinegar in a small bowl with a pinch of salt and pepper. The oil and vinegar will emulsify slightly as you whisk, creating something silky instead of separated.
- Build your bowls:
- Start with quinoa as your base in each bowl, then arrange the shrimp and vegetables in little sections around it—this isn't just prettier, it also lets each person taste everything in each bite. Drizzle the dressing over everything and finish with herbs and lemon if you've got them on hand.
Pin It This bowl became my go-to when I needed to feel like I was taking care of myself without it tasting like a performance. There's something quietly powerful about eating something colorful and complete that your body actually thanks you for.
Building Your Bowl Like You Mean It
The visual arrangement isn't just Instagram theater—when you section the ingredients instead of tossing them together, you actually taste each component distinctly, and your forks hits different textures and temperatures all at once. A well-assembled bowl feels luxurious in a way a tossed-together one never does, even though you're using identical ingredients.
Timing Your Components So Nothing Gets Cold
The real secret to this recipe working is realizing that you can prep almost everything while the shrimp cooks, so there's minimal waiting around. Start your quinoa first since it takes the longest, get your vegetables blanching while that's going, and by the time you're searing the shrimp, the bowl is practically assembling itself. The dressing only needs two minutes to whisk together, so make it last so it's still warm when you drizzle it.
Why This Works as Actual Food and Not Just a Wellness Trend
The reason this bowl keeps showing up on my table isn't because it's trendy or because I'm trying to prove something—it's genuinely delicious. The shrimp brings sweetness and protein, the quinoa gives you fullness without heaviness, and the raw vegetables keep everything feeling alive instead of cooked down into submission. You're not eating this despite it being good for you; you're eating it because the flavors actually balance, and everything together tastes like real food that happens to be nourishing.
- Batch cook the quinoa if you eat this regularly; having it ready transforms the whole prep from 35 minutes to barely 10.
- Taste the vegetables before assembling—if they seem underseasoned, salt them lightly because the dressing alone won't do all the work.
- Keep lemon close by at the table because a squeeze right before eating brings the whole bowl into focus in an unexpected way.
Pin It This bowl is proof that eating well doesn't have to feel like a sacrifice, and that good food is always easier to make when you actually want to eat it. Make it once and it'll likely become part of your regular rhythm too.
Recipe Questions & Answers
- → What makes this bowl detoxifying?
The combination of antioxidant-rich vegetables like broccoli, asparagus, and red cabbage along with nutrient-dense quinoa helps support your body's natural cleansing processes while providing sustained energy.
- → Can I prepare components ahead?
Absolutely! Cook the quinoa, Blanch the vegetables, and prepare the dressing up to 2 days in advance. Store separately in airtight containers and assemble when ready to serve for maximum freshness.
- → What protein alternatives work well?
Grilled chicken breast, baked tofu, or even pan-seared salmon make excellent substitutes. Adjust cooking times accordingly and season similarly with salt and pepper for best results.
- → Is this suitable for meal prep?
Yes! Store each component separately in the refrigerator for up to 3 days. Keep the dressing aside until serving to maintain the vegetables' crisp texture and prevent sogginess.
- → How do I prevent overcooking the shrimp?
Watch closely and remove from heat as soon as they turn pink and opaque, about 2-3 minutes per side. Overcooking leads to rubbery texture, so timing is key for perfectly tender shrimp.
- → Can I use different grains?
Brown rice, farro, or bulgur work wonderfully as alternatives. Adjust cooking liquid and time according to package instructions, then proceed with assembly as directed.