Save It I discovered this bowl on a Tuesday afternoon when my fridge was bursting with vegetables I'd bought with good intentions but no plan. The idea struck me while staring at the broccoli, asparagus, and that perfectly ripe avocado—why not create something that celebrated each color instead of hiding them in a pot? That first bite, with the shrimp still warm and the greens crisp, felt like eating a farmers market salad that actually loved me back.
My partner walked into the kitchen mid-assembly and immediately started photographing the bowl without asking. That's when I knew it was more than just food; it was the kind of dish that makes people pause and actually look at what they're eating. We sat together in the quiet of a weeknight and didn't say much, just ate slowly and let the flavors do the talking.
Ingredients
- Large shrimp (200 g, about 7 oz), peeled and deveined: The protein backbone that cooks in minutes and absorbs whatever flavors you give it—I learned to buy them already cleaned to save the mental burden.
- Cooked quinoa (150 g or 1 cup): Cook it the day before if you can; it's gentler on your timeline and the grains hold their shape better when they've had time to rest.
- Broccoli florets (100 g, about 1 cup): Blanching them keeps them bright and snappy rather than mushy, which is the whole point of eating them raw anyway.
- Asparagus (100 g, trimmed and cut into 2-inch pieces): The blanching method keeps them tender but still with a slight crunch that elevates the entire bowl.
- Red cabbage, thinly sliced (100 g, about 1 cup): The color stays vivid when you slice it just before assembly, and it adds a subtle sweetness that balances the tanginess of the dressing.
- Medium tomato, diced: Choose one that smells fragrant when you hold it to your nose—that's your sign it has flavor worth eating.
- Ripe avocado, sliced: Add it at the very end so it doesn't brown, and choose one that yields slightly to thumb pressure, never rock hard.
- Balsamic vinegar (2 tbsp): A good balsamic makes or breaks this dressing, so don't reach for the cheapest bottle.
- Extra virgin olive oil (1 tbsp for dressing, 1 tbsp for cooking shrimp): The quality matters more for the dressing than the cooking oil, so invest there.
- Dijon mustard (1/2 tsp): This tiny amount emulsifies the dressing and adds a whisper of sophistication.
- Salt and black pepper, to taste: Taste as you go; seasoning is personal and changes with the freshness of your vegetables.
Instructions
- Blanch the greens until they sing:
- Bring a small pot of salted water to a boil and plunge the broccoli and asparagus in for exactly 2 to 3 minutes—you want them to transform from pale to vibrant green, which is when you know they're tender but still have backbone. Drain and shock them under cold running water immediately so they stop cooking and stay crisp.
- Sear the shrimp with confidence:
- Heat 1 tbsp olive oil in a skillet over medium heat until it shimmers, season the shrimp with salt and pepper, then let them sit undisturbed for 2 to 3 minutes per side until they turn pink and opaque. They'll cook faster than you expect, so stay close.
- Whisk together the dressing:
- In a small bowl, combine 2 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, and 1/2 tsp Dijon mustard, whisking until it becomes silky and emulsified. Taste and adjust the salt and pepper—this is your chance to make it sing.
- Arrange your edible rainbow:
- Divide the warm quinoa between two bowls as your base, then arrange the shrimp, blanched vegetables, red cabbage, tomato, and avocado in separate sections so each color stays distinct and beautiful. Think of it as painting rather than mixing.
- Dress and serve immediately:
- Drizzle the balsamic dressing evenly over the assembled bowl and bring it to the table right away, before the avocado has a chance to darken or the shrimp loses its warmth.
Save It There's a moment right before you eat this bowl when all the colors are arranged and glistening under the dressing, and you realize you've just created something worth slowing down for. It stopped being 'that bowl I make when I'm tired' and became the meal I actually look forward to.
Why This Bowl Works
The beauty of this dish lives in its balance—warm protein next to cool, fresh vegetables, all anchored by the earthiness of quinoa and the richness of avocado. Nothing fights for attention because each component has its own space on the bowl, which means you get a complete meal in every bite without anything overpowering anything else. The blanching method keeps the vegetables bright and alive rather than sad and steamed, which is why this tastes nothing like those depressing diet bowls people dread.
The Dressing Is Everything
I made this bowl for months with a lazy squeeze of lemon and olive oil until a friend asked why I was treating the dressing like an afterthought. Once I started whisking the balsamic, mustard, and oil together into something almost creamy, the entire bowl transformed—suddenly the vegetables tasted intentional and the shrimp had a partner. The mustard is the secret nobody talks about; it's just enough to hold the oil and vinegar together and add a subtle complexity that makes people ask what's in the dressing.
Make It Your Own
This bowl is forgiving enough to adapt to whatever you have on hand or whatever your body is craving that day. Swap the shrimp for roasted chickpeas or cubed tofu if you're going meatless, or add a sprinkle of pumpkin seeds and toasted almonds for crunch that lasts through every forkful. The real magic is in understanding that bowls like this are templates, not rules—use them as permission to use up what's in your fridge and make something that feels personal to you.
- Leftovers keep for two days if you store the avocado separately and add it fresh when you're ready to eat.
- Cook the quinoa ahead of time and keep it in the fridge; it actually tastes better cold for this preparation.
- Double the dressing batch and keep it in a jar—it's excellent on greens, roasted vegetables, or even grilled fish the next day.
Save It This bowl taught me that eating well doesn't have to feel like punishment or performance—it can just be delicious, colorful, and done in time for dinner. Make it once for yourself, then make it again for someone you want to impress.
Recipe FAQs
- → Can I make this bowl vegan?
Yes, simply replace the shrimp with roasted chickpeas or seasoned tofu for a plant-based protein alternative.
- → How long does this bowl keep?
Best enjoyed immediately. If meal prepping, store components separately and assemble just before serving to maintain freshness and texture.
- → Can I use different vegetables?
Absolutely. Feel free to swap in bell peppers, cucumber, carrots, or any seasonal vegetables you prefer.
- → What can I use instead of quinoa?
Brown rice, farro, or cauliflower rice work well as alternatives to quinoa in this bowl.
- → Is this bowl gluten-free?
Yes, this bowl is naturally gluten-free and dairy-free, making it suitable for various dietary preferences.