Healthy Green Goddess Veggie Bowl (Printable Version)
Nutrient-packed grain bowls with roasted vegetables, fresh greens, and tangy herb dressing.
# What You'll Need:
→ Grains Base
01 - 1 cup uncooked quinoa, rinsed thoroughly
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and diced into 1-inch cubes
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and freshly ground black pepper to taste
→ Fresh Vegetables & Greens
10 - 1 cup baby spinach leaves
11 - 1 cup fresh arugula
12 - 1 cup cucumber, thinly sliced
13 - 1 ripe avocado, sliced
14 - 1/2 cup cherry tomatoes, halved
15 - 2 tablespoons pumpkin seeds
→ Creamy Herb Dressing
16 - 1/2 cup Greek yogurt or dairy-free yogurt alternative
17 - 1/4 cup mayonnaise or vegan mayonnaise
18 - 1/4 cup fresh parsley, chopped
19 - 1/4 cup fresh chives, chopped
20 - 2 tablespoons fresh basil leaves
21 - 1 tablespoon fresh dill
22 - 1 garlic clove, minced
23 - 2 tablespoons fresh lemon juice
24 - 2 tablespoons olive oil
25 - 1 tablespoon apple cider vinegar
26 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Set oven temperature to 400°F for roasting vegetables.
02 - Combine diced sweet potato, broccoli florets, and cauliflower florets with olive oil, smoked paprika, salt, and pepper in a large bowl. Toss until evenly coated. Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes until tender and golden-brown, flipping halfway through cooking time.
03 - Place rinsed quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over high heat. Reduce heat to low, cover tightly with lid, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff quinoa gently with a fork before serving.
04 - Combine Greek yogurt, mayonnaise, fresh parsley, fresh chives, fresh basil, fresh dill, minced garlic, lemon juice, olive oil, apple cider vinegar, salt, and pepper in a blender or food processor. Blend on high speed for 1-2 minutes until completely smooth and creamy. Taste and adjust seasonings as needed. Transfer to a serving container.
05 - Divide cooked quinoa evenly among 4 serving bowls. Arrange roasted vegetables, baby spinach, arugula, cucumber slices, avocado, and cherry tomatoes on top of quinoa in sections. Sprinkle pumpkin seeds over each bowl. Drizzle generously with creamy herb dressing.
06 - Serve bowls immediately while roasted vegetables are still warm, or refrigerate for up to 2 days and enjoy chilled for a refreshing cold lunch option.
# Expert Advice:
01 -
- The creamy herb dressing keeps in the fridge for days, making weekday lunches incredibly simple to throw together
- You can use whatever vegetables you have on hand, so it adapts to your cravings or what is in season
02 -
- The roasted vegetables can be made up to three days ahead and stored in the refrigerator
- Let the quinoa cool slightly before assembling so the fresh vegetables do not wilt
03 -
- Toast your pumpkin seeds in a dry pan for two minutes to bring out their nutty flavor
- Massage the kale or spinach with a little olive oil if you prefer softer greens