Green Goddess Buddha Bowl
A nourishing and vibrant Buddha bowl featuring roasted broccoli, soft-boiled eggs, and fresh vegetables, served over grains with a creamy herb-yogurt dressing. This healthy bowl is packed with fresh ingredients and topped with avocado and crunchy pepitas.
Ingredients
- •1 pound broccoli florets
- •3 tablespoons olive oil
- •2¼ teaspoons kosher salt
- •1 teaspoon black pepper
- •4 large eggs
- •8 ounces sugar snap peas
- •1 cup whole-milk yogurt
- •2 cloves garlic
- •2 tablespoons lemon juice
- •1⅛ cups mixed fresh herbs
- •4 cups cooked grains
- •2 whole mini seedless cucumbers
- •½ cup baby greens
- •2 whole avocados
- •¼ cup pumpkin seeds
Cooking Instructions
- 1.
Preheat oven to 375°F. 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.
20 min
- 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.
10 min
- 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.
2 min
- 4.
Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
5 min
- 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.
10 min
