Healthy Green Goddess Veggie Bowl (Printer-Friendly)
Vibrant bowl with roasted vegetables, quinoa, and creamy herb dressing
# What You'll Need:
→ Grains
01 - 1 cup quinoa (uncooked), 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 mayo)
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 It:
01 - Preheat oven to 400°F.
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.
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 chill and enjoy cold.
# Expert Advice:
01 -
- You get that perfect balance of warm roasted vegetables against crisp fresh greens
- The creamy herb dressing transforms simple ingredients into something restaurant worthy
- It keeps beautifully for meal prep and actually tastes better the next day
02 -
- Overcrowding the baking sheet is the fastest way to soggy vegetables. Give them room to breathe and they will reward you with crispy edges.
- The dressing needs at least thirty minutes in the refrigerator to let the flavors meld together properly.
03 -
- Toasting the pumpkin seeds in a dry pan for two minutes adds incredible crunch
- Massage the avocado with a little lemon juice to prevent browning