Green Goddess Bowls

These Green Goddess Bowls are loaded with all the good stuff, like nutrient-dense veggies, hearty grains, and healthy fats, but they’re also genuinely delicious to eat. Because healthy food should still be something you look forward to! The trick to a really good veggie-forward bowl is flavor, texture, and sauce. Don’t worry, I’ve got you covered on all three with this green goddess bowl recipe!

If I’m eating something “healthy,” it has to be tasty. This green goddess veggie bowl checks that box in a big way. It’s packed with all the good green stuff, but it never feels boring or bland! I used my parmesan roasted broccoli here because I personally don’t like raw broccoli. Plus the roasting adds a whole different layer of flavor!

The components that genuinely take this goddess bowl over the top are the toasted garlic breadcrumbs for crunch and a generous drizzle of green goddess dip. That combo takes this from a basic veggie bowl to a seriously good green goddess buddha bowl that I actually crave!

Green Goddess Bowl Ingredients

• Quinoa: A hearty base that adds protein and texture! Quinoa is actually a complete protein so it is a great, filling grain for this bowl.
• Broccoli: Roasted until crispy on the edges for maximum flavor!
• Olive oil: Used throughout for roasting, cooking, and richness.
• Garlic powder & dried parsley: Simple seasonings that add flavor to the broccoli and complement the dressing.
• Parmesan cheese: Adds salty, savory depth to the roasted broccoli.
• Panko breadcrumbs: Light, airy crumbs that toast up perfectly crisp!
• Fresh garlic: Essential for bold flavor in the garlic breadcrumbs.
• Greens (arugula, spinach, or mixed greens): Fresh and peppery or mild, your choice.
• Edamame: Adds plant-based protein and a pop of texture.
• Avocado: Creamy and rich, balancing the veggies.
• Cherry tomatoes: Juicy and bright for freshness.
• Green goddess dressing: The creamy, herby sauce that ties everything together.

Goddess Bowl Variations & Substitutions

• Grains: Use farro, brown rice, or couscous instead of quinoa! 
• Add protein: Feel free to add grilled chicken, shrimp, salmon, or crispy tofu.
• Dairy-free: Skip the parmesan or use a dairy-free alternative! You will also have to use a dairy free green goddess dressing. 
• Veggies: Really, any veggies work here. Roasted zucchini, asparagus, or Brussels sprouts would all be delicious.

How to Make Green Goddess Bowls

1. Cook the quinoa: Rinse the quinoa in a fine-mesh strainer, then add it to a medium saucepan with 1 ½ cups of water or broth, 1 teaspoon olive oil, and (if using water) ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
2. Roast the broccoli: Preheat your oven to 425°F (220°C). Place the broccoli florets on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with garlic powder, parsley, and salt, then toss to coat. Roast for 15–20 minutes, until the edges are golden and crisp. Then toss with parmesan cheese while still warm.
3. Make the garlic breadcrumbs: While the broccoli is roasting, heat 3 tablespoons olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the panko breadcrumbs and salt, and cook for 3–5 minutes, stirring often, until golden brown and toasted. Transfer to a bowl to cool.
4. Blend the Green Goddess dressing: In a blender or food processor, combine Greek yogurt, mayo, parsley, garlic, capers, lemon juice, olive oil, and a pinch of salt and pepper. Blend until smooth and creamy, adding a splash of water if needed to thin it out. Taste and adjust seasoning.
5. Assemble the bowls: Divide the arugula (or greens) among bowls. Add a scoop of quinoa, roasted broccoli, edamame, cherry tomatoes and sliced avocado. Drizzle generously with Green Goddess dressing and top with crunchy garlic breadcrumbs.
6. Serve: Serve immediately for the best texture, or pack in containers for meal prep, just keep the dressing separate until ready to eat.

How to Meal Prep Green Goddess Bowls

Prep each component separately and store in airtight containers in the fridge for up to 4 days. Before assembling, I would warm up the quinoa and broccoli, and then serve with the fresh veggies. Keep the green goddess dressing and garlic breadcrumbs separate until just before eating!

Green Goddess Bowl FAQs

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Green Goddess Buddha Bowl Recipe

These Green Goddess Bowls are a fresh, filling green goddess bowl recipe made with hearty grains, nutrient-dense veggies, and a creamy green goddess dressing. Finished with crunchy toppings and bold flavor, this green goddess grain bowl is healthy, satisfying, and perfect for meal prep!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: American

Calories: 617

Ingredients Method Nutrition Notes

Ingredients

  

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For the quinoa:

• 1 cup quinoa dried
• 1 ½ cups water or chicken broth. If using water add ¼ tsp salt
• 1 tsp olive oil

For the broccoli:

• 1 small head of broccoli cut into florets
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• ¼ tsp dried parsley
• ½ tsp salt
• ½ cup freshly grated parmesan cheese

For the garlic breadcrumbs:

• 3 tbsp olive oil
• 1 cup panko breadcrumbs
• 2 cloves of garlic minced
• ¼ tsp salt

To serve

• 2 cups arugula or mixed greens or spinach
• 1 cup edamame
• 1 avocado
• Cherry tomatoes
• ½ cup green goddess dressing Use homemade if possible

Method

 

1. Rinse the quinoa in a fine-mesh strainer, then add it to a medium saucepan with 1 ½ cups of water or broth, 1 teaspoon olive oil, and (if using water) ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
2. Preheat your oven to 425°F (220°C). Place the broccoli florets on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with garlic powder, parsley, parmesan cheese and salt, then toss to coat. Roast for 15–20 minutes, until the edges are golden and crisp.
3. Heat 3 tablespoons olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the panko breadcrumbs and salt, and cook for 3–5 minutes, stirring often, until golden brown and toasted. Transfer to a bowl to cool.
4. In a blender or food processor, combine Greek yogurt, mayo, parsley, garlic, capers, lemon juice, olive oil, and a pinch of salt and pepper. Blend until smooth and creamy, adding a splash of water if needed to thin it out. Taste and adjust seasoning.
5. Divide the arugula (or greens) among bowls. Add a scoop of quinoa, roasted broccoli, edamame, cherry tomatoes and sliced avocado. Drizzle generously with Green Goddess dressing and top with crunchy garlic breadcrumbs.
6. Serve immediately for the best texture, or pack in containers for meal prep — just keep the dressing separate until ready to eat.

Nutrition

Serving: 1bowlCalories: 617kcalCarbohydrates: 59gProtein: 22gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 10mgSodium: 1132mgPotassium: 1235mgFiber: 13gSugar: 6gVitamin A: 1363IUVitamin C: 143mgCalcium: 326mgIron: 6mg

Notes

How to Meal Prep Green Goddess Bowls

Prep each component separately and store in airtight containers in the fridge for up to 4 days. Before assembling, I would warm up the quinoa and broccoli, and then serve with the fresh veggies. Keep the green goddess dressing and garlic breadcrumbs separate until just before eating!

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