These Green Goddess Buddha Bowls are loaded with healthy nutrients to fuel you through your day + leave your feeling like a goddess. Grain, veg, greens, + the most delicious green sauce are about to enter your kitchen.
1small bundle of kaletough stems removed and chopped
1cupcooked quinoaabout 1/2 cup uncooked—sub rice or cauliflower rice
fresh cilantrochopped (optional)
fresh avocadosliced (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 1/8 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.
Nutrition information is a rough estimate of 1/2 of the entire recipe without optional toppings.