Green Goddess Bowl

White bowls filled with green vegetables and quinoa topped with Green Goddess dressing.

5 from 6 votes

All your favorite green vegetables on top of a bed of cooked quinoa topped with an herbal dressing make these Green Goddess Bowls a nutritious and satisfying meal!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan

Servings: bowls

Calories: 342kcal

Author: Alison Corey

Equipment

High Speed Blender

Ingredients

Quinoa

1 cup dried quinoa
1 ¾ cup water
¼ teaspoon salt

Green Vegetables

1 avocado sliced
1 English Cucumber sliced
1 cup broccoli florets
1 cup sugar snap peas
1 cup edamame shelled
¼ cup fresh cilantro
¼ cup fresh basil
¼ cup sunflower seeds

Green Goddess Dressing

1 avocado
1 cup fresh cilantro
1 cup fresh basil
4 cloves garlic minced
¼ cup lemon juice
¼ cup water
2 tablespoon olive oil optional
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Add the quinoa, water, and pinch of salt to a medium saucepan. Bring to a boil, cover, and reduce the heat to a simmer for 15 minutes. Remove from the heat, and fluff.
Wash the vegetables. Slice the avocado. Cut the cucumber into rounds. Bring a pot of water to a boil. Steam the sugar snap peas and broccoli florets. If the edamame is frozen, defrost them in the microwave, or in a pot of boiling water
In 6 bowls, add the quinoa, and arrange the mixed greens, sliced avocado, cucumber, broccoli florets, sugar snap peas, and edamame.
Add all of the ingredients for the green goddess dressing to a blender. Blend until smooth and creamy.
Drizzle the Green Goddess Dressing over the bowls of greens and veggies, then sprinkle with sunflower seeds, chopped cilantro, and chopped basil on top. Enjoy!

Notes

Tips for Making Green Goddess Bowls

You can serve the vegetables in your bowl raw or steamed. I recommend quickly steaming the broccoli and snap peas so that they still have some crunch and texture.

Meal prep the vegetables and quinoa in advance so that when you are ready to enjoy these bowls, all you need to do is blend the ingredients for the dressing and put the bowls together.

Be sure to use a food processor blender to blend the dressing ingredients. This dressing will not whisk or mash together without being processed.
Store the vegetables and quinoa in separate containers in the fridge for up to 3 days.
Store the dressing in a mason jar or other airtight container. Add a layer of plastic wrap to help keep the air out and keep the dressing from browning.

Nutrition