You're going to love this healthy Green Goddess Buddha Bowl. It is filled with quinoa, broccolini, and kale, and topped with an oil-free green goddess dressing. Vegan and gluten-free!
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Happy Friday, friends!
Two weeks of the 30 day cleanse are almost behind us. How are you feeling? I'm feeling great! Energetic, hydrated, and sleeping better than I have in a long time. It's surprising that with how good I feel every time I cleanse, I ultimately go back to my old ways. But I also notice that with each cleanse, a little more of the healthy habits stick around throughout the year.
Fingers crossed 2018 will be the year it sticks for good!
Today I'm sharing another Green Goddess recipe, as promised. A deliciously green-in-every-way bowl filled with vegetables, and grains and packed with protein and flavor, this Green Goddess Buddha Bowl has quickly become part of my weekly rotation.
What Is A Buddha Bowl?
But let’s back up a minute. First of all, some of you may be asking, “What is a Buddha Bowl?”.
A Buddha Bowl, also known as a Nourish Bowl, is a one-bowl meal filled to the brim with vibrant colors, wholesome vegetables, and plant-based proteins.
The idea behind this dish is one of balance. The meal combines healthful foods that vary in flavor, texture, and health benefits to reflects the balance sought after in Buddhism. The term has been adopted and adapted so that it now strays from its origins. You can now find recipes that contain animal proteins such as lean meats or boiled eggs. Sadly, we can no longer assume that all bowls offer a one-bowl vegan meal.
Recommended Ingredients & Equipment
This beautiful bowl is filled with kale, broccolini, and edamame and it's topped with a delicious oil-free Green Goddess Dressing. It is 100% vegan and gluten-free for a hearty meal that I think you’re going to love.
Ingredients & Substitutions
- Quinoa – Most buddha bowls start with a base of healthy grains. My go-to choice is quinoa but you can also use brown rice, couscous, rice noodles, orzo, or cauliflower rice.
- Oil – I recommend olive or sesame oil
- Broccolini - Broccoli works also.
- Kale – I also enjoy this recipe with collard greens or Swiss chard.
- Shelled Edamame
- Salt & Pepper
- Sauce – I recommend using my Green Goddess Dressing. It is an oil-free dressing made with fresh herbs, avocado, and spices. This recipe is also great with a Lemon Tahini Dressing.
For this recipe, you will need a saucepot, a sauté pan, and basic kitchen utensils. You will also need a blender or food processor for the sauce. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How To Make A Vegan Buddha Bowl
Step One – Cook the Quinoa
Cooking quinoa is very similar to cooking rice. To begin, quinoa should always be first rinsed in a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.
Once it’s rinsed, drain the water and transfer it to a saucepot. Add 2 parts water for every 1 part quinoa and bring to a boil. Cover, reduce heat to a simmer and cook until the water is completely absorbed about 20 minutes.
Remove from heat and let it sit an additional 5 minutes before uncovering and fluffing with a fork.
Step Two – Make the Sauce
Combine the ingredients for the Green Goddess dressing in a food processor or blender and blend until completely smooth.
Refrigerate until ready to use.
Step Three – Prepare the Veggies
Broccolini - Snap about 1" off the ends of the broccolini and toss it olive oil and salt and pepper. Heat a large cast iron skillet over medium-high heat and add broccolini. Sauté for 10 minutes, stirring often, until broccolini is wilted and slightly blackened.
Kale - Using the same skillet, add kale and sauté for about 5 minutes until wilted.
Edamame - Heat the edamame in a small pan with a little bit of water until heated all the way through.
Serving And Storing
Serving – To assemble the bowls, divide quinoa between four bowls. Add veggies evenly between the four bowls. Top with avocado, pistachios, and sauce. Once assembled, these bowls should be served immediately.
Storing – Leftovers should be stored separately. The Green Goddess Dressing can be stored in airtight containers in the refrigerator for up to 4 days. The broccolini and quinoa can be stored for 2 days.
Make in Advance – For quick, grab and go lunches, make the components of this bowl separately. When ready to eat, quickly assemble what you need and pack it for lunch.
More Buddha Bowl Recipes
- Rainbow Nourish Bowl
- Vegan Satay with Red Curry Sauce
- Roasted Brussels Sprouts Buddha Bowl
- Roasted Cauliflower Quinoa Bowl
Green Goddess Buddha Bowl
- 1 cup uncooked quinoa
- 1 bunch broccolini
- ½ bunch kale, de-stemmed and chopped
- 1 large avocado, sliced thin
- 1 cup shelled edamame, thawed
- ½ cup shelled pistachios
- 1 tbsp olive oil
- salt and pepper, to taste
- ½ batch Green Goddess Dressing
- Cook the quinoa according to package instructions. Once done, fluff with a fork and set aside.
- Prepare the Green Goddess Dressing.
- Snap about 1" off the ends of the broccolini and toss it in 1 tablespoon of olive oil and salt and pepper. Heat a large cast iron skillet over medium-high heat and add broccolini. Sauté for 10 minutes, stirring often, until broccolini is wilted and slightly blackened.
- Remove broccolini and set aside. Using the same skillet, add kale and sauté for about 5 minutes until wilted.
- Heat the edamame in a small pan with a little bit of water until heated all the way through.
- To assemble the bowls, divide quinoa between four bowls. Add broccolini, kale, edamame evenly between the four bowls. Top with avocado, pistachios, and Green Goddess Dressing. Serve immediately.
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