Green Goddess Bowl

Green goddess bowl, a delicious and super healthy entrée with quinoa, edamame beans, veggies, seeds and chimichurri sauce. It only requires 30 minutes and 7 ingredients!

We shared with you a Buddha bowl recipe in 2015 because it was so popular. I’ve seen many bloggers posting goddess bowl recipes lately, so here it is our plant-based version.

I think they’re basically the same, a bowl packed with simple, pure food like grains, legumes, veggies, seeds or nuts, usually served with some dressing or sauce.

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If you have quinoa leftovers in your fridge, this recipe is just perfect for you, but you can also make it from scratch. I also added edamame beans, broccoli, cucumber, pumpkin seeds and our oil-free chimichurri sauce, but any other grain, legume, veggie, seed or sauce will do.

This green goddess bowl is also perfect to eat on the go and is a super satisfying and hearty dish. You really need it in your life!

LOOKING FOR MORE QUINOA RECIPES?

• Quinoa tabbouleh
• Super satisfying vegan quinoa chili
• Simple vegan quinoa salad
• Homemade quinoa milk
• Vegan breakfast quinoa bowl

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Green Goddess Bowl

• Author: Simple Vegan Blog
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2-3 1x
• Category: Main dish
• Cuisine: Vegan

Green goddess bowl, a delicious and super healthy entrée with quinoa, edamame beans, veggies, seeds and chimichurri sauce. It only requires 30 minutes and 7 ingredients!

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Ingredients

• 1/2 cup uncooked quinoa (85 g)
• 1/2 cup frozen edamame beans (90 g)
• 1/2 head of broccoli, chopped (discard the stem)
• 1 cup raw spinach (30 g), we used baby spinach
• 1 small cucumber, chopped
• 2 tbsp pumpkin seeds
• Oil-free chimichurri sauce to taste

Instructions

1. Cook the quinoa and edamame beans according to package directions. Read this post if you want to learn how to cook quinoa properly.
2. Steam or boil the broccoli for about 5 minutes.
3. Assemble bowl by dividing quinoa, edamame beans, broccoli, spinach and cucumber between two serving bowls. Top with the pumpkin seeds and some chimichurri sauce to taste and serve immediately.
4. Best when fresh, but you can store leftovers (separately) in the fridge for 3 to 4 days.

Notes

• If you can’t find edamame, use any other legume instead (dried, frozen or canned).
• Feel free to use other grains, veggies, seeds or sauces, this recipe always works!

Nutrition

• Serving Size: 1/3 of the recipe without the chimichurri sauce
• Calories: 253
• Sugar: 3.6 g
• Sodium: 387 mg
• Fat: 7.8 g
• Saturated Fat: 1.1 g
• Carbohydrates: 34.9 g
• Fiber: 7.4 g
• Protein: 15.3 g