Green Goddess Buddha Bowl


Green Goddess Buddha Bowl

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  • 1 lb broccoli florets (about 10 cups)
  • 3 tbsp olive oil divided
  • 2 1/4 tsp kosher salt divided
  • 1 tsp freshly ground black pepper divided
  • 4 eggs large
  • 8 oz sugar snap peas
  • 1 cup whole milk yogurt
  • 2 garlic cloves finely chopped
  • 2 tbsp fresh lemon juice
  • 1 cup mixed, chopped fresh herbs (parsley, chives, and/or tarragon) plus 2 tbsp
  • 4 cups cooked grains (farro, quinoa, and/or brown rice)
  • 2 mini seedless cucumbers halved, sliced
  • 1/2 cup baby greens
  • 2 ripe avocados halved, pitted, sliced
  • 1/4 cup toasted pumpkin seeds (pepitas)


  • 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.
  • Wipeout 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.
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