Name: The Green Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb broccoli florets (about 10 cups); 3 tbsp olive oil, divided; 2 ¼ tsp kosher salt, divided; 1 tsp freshly ground black pepper, divided; 4 large eggs; 8 oz sugar snap peas; 1 cup whole-milk yogurt; 2 garlic cloves, finely chopped; 2 tbsp fresh lemon juice; 1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon; 4 cups cooked grains, such as farro, quinoa, and/or brown rice; 2 mini seedless cucumbers; ½ cup baby greens; 2 ripe avocados halved, pitted, sliced; ¼ cup toasted pumpkin seeds (pepitas)

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl, filled to the brim with all the green veggies. Use whatever herbs you’d like for the dressing, but tarragon is a classic addition that gives green goddess dressing its herbaceous kick. Inspired by epicurious.com

Yields4 Servings

Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients

1 lb broccoli florets (about 10 cups)

3 tbsp olive oil, divided

2 ¼ tsp kosher salt, divided

1 tsp freshly ground black pepper, divided

4 large eggs

8 oz sugar snap peas

1 cup whole-milk yogurt

2 garlic cloves, finely chopped

2 tbsp fresh lemon juice

1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon

4 cups cooked grains, such as farro, quinoa, and/or brown rice

2 mini seedless cucumbers

½ cup baby greens

2 ripe avocados halved, pitted, sliced

¼ cup toasted pumpkin seeds (pepitas)

Nutrition Facts
Servings 4
Amount Per Serving
Calories 568
% Daily Value *
Total Fat 28g44%Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 193mg65%
Sodium 1795mg75%
Potassium 2016mg58%
Total Carbohydrate 59g20%Dietary Fiber 14g57%
Sugars 10g
Protein 21g42%
Vitamin A 119%
Vitamin C 211%
Vitamin B6 100%
Folate 136%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Instructions

Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. 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 yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.

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