Healthy Green Goddess Veggie Bowl (Print)
Vibrant bowl with roasted vegetables, fresh greens, quinoa, and creamy herb dressing for a wholesome, satisfying meal.
# What You Need:
→ Grains
01 - 1 cup quinoa, uncooked and rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and diced
05 - 1 cup broccoli florets
06 - 1 cup cauliflower florets
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper to taste
→ Fresh Vegetables & Greens
10 - 1 cup baby spinach
11 - 1 cup arugula
12 - 1 cup cucumber, sliced
13 - 1 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 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 lemon juice
24 - 2 tablespoons olive oil
25 - 1 tablespoon apple cider vinegar
26 - Salt and pepper to taste
# How to Make:
01 - Preheat your oven to 400°F for roasting the vegetables.
02 - Toss sweet potato cubes, broccoli florets, and cauliflower florets with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly golden, flipping the vegetables halfway through cooking.
03 - Combine quinoa, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork.
04 - Place Greek yogurt, mayonnaise, parsley, chives, basil, dill, garlic, lemon juice, olive oil, apple cider vinegar, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
05 - Divide cooked quinoa among 4 bowls. Arrange roasted vegetables, spinach, arugula, cucumber slices, avocado, cherry tomatoes, and pumpkin seeds on top of each portion. Drizzle generously with the creamy herb dressing.
06 - Serve immediately while vegetables are still warm, or refrigerate for up to 2 hours and enjoy chilled.
# Expert Advice:
01 -
- You get that perfect crunch to creaminess ratio in every single forkful
- The dressing doubles as a dip for snacks later in the week
- It somehow tastes even better the next day when flavors have mingled
02 -
- Over-blending the dressing can make it thin and watery, pulse just until combined
- Let the roasted vegetables cool slightly before assembling so they don't wilt the fresh greens
- The dressing tastes better after an hour in the fridge, make it ahead if you can
03 -
- Toast your pumpkin seeds in a dry pan for 2 minutes before adding to the bowl
- Double the dressing recipe and keep it in the fridge for salads all week