Does anyone else go to the same cafe week after week—just to try everything on the menu?
There are hundreds of places in CO Springs to eat, but Sprig seriously has my heart. They are the queen of flavorful vegan + gluten free bowls topped with a thick, creamy sauce. Yes—heaven in a bowl.
This bowl that I’m sharing today was inspired by Sprig. Grains, veg, greens, + the most delicious green sauce are to enter your kitchen.
Let’s make Green Goddess Buddha Bowls!
I like to think of buddha bowls as the best way to get a perfectly balanced meal. This bowl has a base of a healthy grains, plenty of roasted veg, leafy greens for nutrients, and a creamy basil-tahini sauce full of healthy fats.
If you’ve never experienced a buddha bowl, prepared your lunch-game is about to change.
I hope you fall in love with these Green Goddess Buddha Bowls! They are:
Loaded with nutrients
Crunchy + Creamy
Healthy + Satisfying
Simple to make
+ SO full of flavor
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 small head broccoli, broken into florets
- 1 zucchini, sliced
- 2 Tbsp. avocado oil (or sub melted coconut oil)
- ½ tsp sea salt
- pinch black pepper
- ½ large avocado
- ¼ cup tahini
- 1 cup packed fresh basil
- 3 garlic cloves
- 3 Tbsp lemon juice
- pinch each sea salt + black pepper
- 1 small bundle of kale, tough stems removed and chopped
- 1 cup cooked quinoa (about ½ cup uncooked—sub rice or cauliflower rice)
- fresh cilantro, chopped (optional)
- fresh avocado, sliced (optional)
- Preheat oven to 450°F.
- Evenly spread out broccoli and zucchini across a large baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Bake for 20 minutes, or until broccoli is crispy and zucchini is dark on the edges.
- In a food processor, combine the avocado, tahini, basil, garlic, lemon, salt and pepper. Blend on high until smooth and creamy. Taste, and adjust flavors if necessary. Pour into a small bowl and refrigerate until ready to serve.
- Heat a medium-sized skillet over medium heat. Pour in ⅛ cup of water and pinch of salt. Once hot, add the kale and cook until wilted. Remove from heat, drain excess water, and set aside.
- To serve, divide the quinoa between two large bowls. Top with the wilted kale and roasted veggies. Drizzle with the prepared basil sauce, sprinkle with cilantro and top with fresh avocado if desired.
- Leftovers will keep for up to 5 days refrigerated in airtight container.