Green Goddess Buddha Bowl

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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 colheres de sopa de azeite, divididas
2 1/4 colheres de chá de sal kosher, dividido
1 colher de chá de pimenta-do-reino moída na hora, dividida
4 ovos grandes
230g de ervilhas-tortas
240ml whole-milk yoghurt
2 dentes de alho, finamente picados
2 colheres de sopa de suco de limão fresco
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.