Plant-Based Green Goddess Power Bowl

This savory veggie-packed green goddess power bowl will be your new favorite go-to meal. It’s easy to make and has simple, wholesome ingredients. The green veggies, pesto, avocado, and quinoa make this buddha bowl a well-rounded, healthy, and satisfying dinner. It’s plant-based, dairy-free, and vegan.

Prep Time5

Cook Time30

Total Time35

Course: dinner

Cuisine: American

Keyword: avocado, buddha bowl, green goddess bowl, pesto, quinoa, vegan dinner

Servings: bowls

Calories: 755kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 sauce pan with lid to cook quinoa
1 sheet pan, lined to roast asparagus and broccoli

Ingredients

For the quinoa

2 cups dry quinoa *1 cup dry
2 cups vegetable stock
Salt and pepper to taste

For the roasted vegetables

2 cups broccoli
2 cups asparagus. chopped into 1 inch pieces
2 teaspoons avocado oil
1 teaspoon pink Himalayan salt *use more or less as needed
½ teaspoon cracked pepper *use more or less as needed

For the bowl toppings

2 large, ripe avocados
½ cup green onion, sliced
8 oz container of store-bought vegan pesto *I get mine from Trader Joe's
juice from ½ a lemon
optional: nutritional yeast

Instructions

Start by preheating the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone mat.
Clean and chop the asparagus and broccoli. Add the broccoli to a lined pan. Drizzle avocado oil, and sprinkle salt, and pepper. Give it all a good toss. Yes, you can use your hands. Spread out the cut broccoli in an even layer and try not to let the florets touch. Cook for about 8 minutes.
While the broccoli is cooking, prepare the asparagus. Wash them and cut off the hard ends. Cut the asparagus into 1-inch pieces. Once the broccoli has cooked for 8 minutes, add the asparagus to the pan and drizzle with avocado oil, sprinkle with salt and pepper, gently toss it all together, and then spread the vegetables into a single layer.
Place the pan back into the oven for another 8 minutes or until the vegetables are ideally roasted.
While the vegetables are in the oven, cook the quinoa over the stove according to package instructions. This usually takes about 20 minutes.
To assemble the bowl, start with a bed of quinoa. Add in the roasted asparagus and broccoli and avocado next. Scoop in 1/4 of the pesto sauce. Finish it all off with lemon juice, green onion, and optional salt and pepper.

Notes

Storage: If you have any leftovers, place the ingredients into airtight containers and store them in the fridge for up to two days.

If you do not like pesto or do not have any available, you could always use a store-bought plant-based green goddess dressing instead.

If you are looking to remove the quinoa, you could replace it with roasted sweet potatoes, rice, or a bed of greens.

For this green goddess bowl, feel free to use a store-bought creamy vegan green goddess dressing instead of pesto.

Nutrition