Healthy Green Goddess Veggie Bowl (Printable)
Vibrant bowl with roasted vegetables, fresh greens, quinoa, and creamy herb dressing.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, 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
17 - 1/4 cup 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 oven to 400°F for roasting vegetables.
02 - Toss sweet potato, broccoli, and cauliflower with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden, flipping halfway through cooking.
03 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
04 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley, chives, basil, dill, garlic, lemon juice, olive oil, apple cider vinegar, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
05 - Divide quinoa among 4 bowls. Top each with roasted vegetables, spinach, arugula, cucumber, avocado, cherry tomatoes, and pumpkin seeds. Drizzle generously with creamy herb dressing.
06 - Serve immediately, or refrigerate and enjoy cold.
# Expert Advice:
01 -
- The creamy herb dressing makes even the most skeptical vegetable eaters go back for seconds
- You can prep all the components ahead and assemble in minutes for busy weekdays
02 -
- The dressing thickens in the fridge, so thin it with a teaspoon of water if needed
- You can roast the vegetables up to three days ahead and store them in the fridge
03 -
- Double the dressing recipe and keep it in your fridge for salads all week
- If your blender struggles with the fresh herbs, add them in batches