Description
A vibrant and healthy Buddha bowl packed with quinoa, roasted broccoli, edamame, and a creamy Green Goddess dressing.
Ingredients
Scale
- 1 cup quinoa (dried)
- 1 ½ cups water or chicken broth
- 1 tsp olive oil
- 1 small head of broccoli (cut into florets)
- 2 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp dried parsley
- ½ tsp salt
- ½ cup freshly grated parmesan cheese
- 3 tbsp olive oil
- 1 cup panko breadcrumbs
- 2 cloves of garlic (minced)
- ¼ tsp salt
- 2 cups arugula, mixed greens, or spinach
- 1 cup edamame
- 1 avocado
- Cherry tomatoes
- ½ cup Green Goddess dressing
Instructions
- Start by rinsing the quinoa in a fine-mesh strainer. Combine the quinoa with 1 ½ cups of water or broth, 1 tsp of olive oil, and ¼ tsp salt if using water. Bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork.
- Preheat your oven to 425°F (220°C). Spread the broccoli florets on a baking sheet, drizzle with 2 tbsp of olive oil, and sprinkle with garlic powder, dried parsley, parmesan, and ½ tsp salt. Roast for 15-20 minutes.
- Heat 3 tbsp of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds, then add panko breadcrumbs and ¼ tsp salt. Cook until golden brown and crispy.
- Combine Greek yogurt, mayo, parsley, garlic, capers, lemon juice, olive oil, and salt in a blender. Blend until smooth.
- Divide the choice of greens among serving bowls. Top with quinoa, roasted broccoli, edamame, halved cherry tomatoes, and sliced avocado. Drizzle with dressing and sprinkle with breadcrumbs.
Notes
Store leftovers in the fridge for up to 4 days, keeping dressing separate to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg
Keywords: Buddha bowl, quinoa salad, healthy meal, vegetarian recipe