Green Goddess Buddha Bowl Recipe

Name: Green Goddess Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound broccoli florets (about 10 cups); 3 tablespoons olive oil, divided; 2 1/4 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 4 large eggs; 8 ounces sugar snap peas; 1 cup whole-milk yogurt; 2 garlic cloves, finely chopped; 2 tablespoons fresh lemon juice; 1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon; 4 cups cooked grains, such as farro, quinoa, and/or brown rice; 2 mini seedless cucumbers, halved, sliced; 1/2 cup baby greens; 2 ripe avocados, halved, pitted, sliced; 1/4 cup toasted pumpkin seeds (pepitas)

Servings: persons

1 pound broccoli florets (about 10 cups)
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 large eggs
8 ounces sugar snap peas
1 cup whole-milk yogurt
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
4 cups cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
1/4 cup toasted pumpkin seeds (pepitas)

1
Preheat oven to 375u00b0F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
2
Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
3
Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
4
Puree yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
5
Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

1308

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound broccoli florets (about 10 cups), 3 tablespoons olive oil, divided, 2 1/4 teaspoons kosher salt, divided, 1 teaspoon freshly ground black pepper, divided, and more.

Yes, Green Goddess Buddha Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Goddess Buddha Bowl

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