Green Goddess Buddha Bowl

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant Green Goddess buddha bowl is the ultimate choice for a nutrient-dense, balanced meal. Combining earthy roasted broccoli and nutty grains with a zesty, herb-flecked yoghurt dressing, it offers a wonderful contrast of textures and fresh flavours. The addition of creamy avocado and crunch from toasted pumpkin seeds makes every mouthful satisfying, while the soft-boiled eggs provide a hit of protein to keep you fuelled throughout the afternoon.

Perfect for a healthy weekday lunch or a light evening meal, this versatile dish can be customised with your favourite seasonal greens or grains like quinoa and farro. As part of a balanced nutrition plan, it is packed with fibre and healthy fats, ensuring you don't have to sacrifice flavour for wellbeing. Serve it as a colourful centrepiece for a wholesome homemade feast.

Ingredients for Green Goddess Buddha Bowl

450g broccoli florets (about 10 cups)
3 matskedar olivolja, delad
2 1/4 teskedar kosher salt, delat
1 tesked nymalen svartpeppar, delad
4 stora ägg
230g sugar snap peas
240ml whole-milk yoghurt
2 vitlöksklyftor, finhackade
2 matskedar färsk citronsaft
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
950ml cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
35g toasted pumpkin seeds (pepitas)

How to make Green Goddess Buddha Bowl

Preheat oven to 191°C. Toss broccoli with 2 tablespoons oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper on a rimmed baking sheet and roast until charred and tender, 15–20 minutes.

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.

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.

Purée yoghurt, garlic, lemon juice, 1 cup herbs, 1 1/2 teaspoons salt, and 1/2 teaspoons pepper in a food processor until smooth.

Toss grains, 80g dressing, and 1/4 teaspoons salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 tablespoon oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 tablespoons herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

Ansvarsfriskrivning

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