Green Goddess Veggie Bowl (Print Version)
Vibrant bowl with roasted vegetables, fresh greens, and creamy herb dressing.
# What You'll Need:
→ Grains Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cut into 1/2-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 and Greens
10 - 1 cup baby spinach
11 - 1 cup arugula
12 - 1 cup cucumber, sliced into half-moons
13 - 1 ripe avocado, sliced
14 - 1/2 cup cherry tomatoes, halved
15 - 2 tablespoons pumpkin seeds (pepitas)
→ Creamy Herb Dressing
16 - 1/2 cup plain Greek yogurt
17 - 1/4 cup mayonnaise
18 - 1/4 cup fresh flat-leaf parsley, chopped
19 - 1/4 cup fresh chives, chopped
20 - 2 tablespoons fresh basil leaves
21 - 1 tablespoon fresh dill, chopped
22 - 1 garlic clove, minced
23 - 2 tablespoons fresh lemon juice
24 - 2 tablespoons extra virgin olive oil
25 - 1 tablespoon apple cider vinegar
26 - Salt and freshly ground black pepper to taste
# Steps:
01 - Preheat oven to 400°F. Toss sweet potato cubes, broccoli florets, and cauliflower florets with 1 tablespoon olive oil, smoked paprika, salt, and pepper on a large baking sheet. Spread vegetables in an even layer. Roast for 20-25 minutes until tender and lightly caramelized, tossing halfway through cooking.
02 - Combine rinsed quinoa, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Combine Greek yogurt, mayonnaise, parsley, chives, basil, dill, garlic, lemon juice, 2 tablespoons olive oil, apple cider vinegar, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, about 30-60 seconds. Taste and adjust seasoning as needed. Transfer to a jar or container.
04 - Divide cooked quinoa evenly among 4 bowls. Arrange roasted vegetables, baby spinach, arugula, cucumber, avocado, cherry tomatoes, and pumpkin seeds on top of the quinoa in sections. Drizzle generously with the creamy herb dressing. Serve immediately or refrigerate for up to 4 hours.
# Expert Tips:
01 -
- The creamy herb dressing transforms ordinary vegetables into something youll actually crave
- You can prep everything in advance and assemble these bowls in under five minutes
- Every bite delivers different textures, from crisp cucumbers to tender roasted sweet potato
02 -
- The roasted vegetables can be prepared up to three days ahead and stored in the refrigerator
- Quinoa absorbs dressing better if its cooled to room temperature before assembly
- The dressing actually tastes better the next day when the herbs have had time to meld
03 -
- Double the dressing recipe because youll want to put it on everything from sandwiches to roasted potatoes
- Toast your pumpkin seeds in a dry skillet for two minutes until fragrant, this one step transforms the entire bowl