Plant-Based Green Goddess Power Bowl
This savory Plant-Based 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.
Servings: 4 bowls
Calories: 755kcal
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.
Tips and Modifications:
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
Serving: 1bowl | Calories: 755kcal | Carbohydrates: 77g | Protein: 20g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 5mg | Sodium: 1611mg | Potassium: 1294mg | Fiber: 17g | Sugar: 6g | Vitamin A: 2460IU | Vitamin C: 61mg | Calcium: 191mg | Iron: 7mg