Green Goddess Quinoa Bowl with Roasted Broccoli and Avocado Lime Drizzle

Green Goddess Quinoa Bowl with Roasted Broccoli and Avocado Lime Drizzle

Fluffy quinoa and crisp-tender roasted broccoli get a tangy, herb-flecked avocado lime drizzle.

Total 45 min Makes 4 servings Calories 410/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This grain bowl layers nutty quinoa with caramelized roasted broccoli, then finishes with a creamy, bright avocado lime sauce blended with fresh herbs. It's a satisfying plant-based lunch or light dinner that balances earthy, charred, and tangy flavors in one bowl.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 4 cups broccoli florets
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ripe avocado, pitted
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 1/4 cup water
  • 1 clove garlic
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup pepitas
  • 0 salt and pepper, to taste

Method

  1. Preheat the oven to 425°F. Line a 9x13 baking sheet with parchment paper.

  2. In a 6-quart saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

  3. Toss the broccoli florets with 1 tablespoon olive oil, the salt, and pepper on the prepared baking sheet, spreading in a single layer.

  4. Roast the broccoli until crisp-tender and lightly charred at the edges, stirring once halfway through.

  5. Remove the quinoa from heat and fluff with a fork. Set aside, covered, to keep warm.

  6. In a blender, combine the avocado, cilantro, parsley, chives, lime juice, lime zest, water, garlic, and remaining 1 tablespoon olive oil. Blend until smooth and creamy, adding more water as needed to reach a pourable consistency.

  7. Season the avocado lime drizzle with salt and pepper to taste.

  8. Divide the quinoa among four bowls. Top each with roasted broccoli, cherry tomatoes, and diced cucumber.

  9. Drizzle each bowl generously with the avocado lime sauce and sprinkle with pepitas before serving.

Related recipes

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    Green Goddess Quinoa Bowl with Roasted Broccoli and Avocado Lime Drizzle

    This grain bowl layers nutty quinoa with caramelized roasted broccoli, then finishes with a creamy, bright avocado lime sauce blended with fresh herbs. It's a satisfying plant-based lunch or light dinner that balances earthy, charred, and tangy flavors in one bowl.

    45 min 4 servings 410 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups vegetable broth
    • 4 cups broccoli florets
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 ripe avocado, pitted
    • 1/4 cup fresh cilantro leaves
    • 1/4 cup fresh parsley leaves
    • 2 tablespoons fresh chives, chopped
    • 2 tablespoons fresh lime juice
    • 1 tablespoon lime zest
    • 1/4 cup water
    • 1 clove garlic
    • 1 cup cherry tomatoes, halved
    • 1/2 cup cucumber, diced
    • 1/4 cup pepitas
    • 0 salt and pepper, to taste

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13 baking sheet with parchment paper.

    2. 2

      In a 6-quart saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

    3. 3

      Toss the broccoli florets with 1 tablespoon olive oil, the salt, and pepper on the prepared baking sheet, spreading in a single layer.

    4. 4

      Roast the broccoli until crisp-tender and lightly charred at the edges, stirring once halfway through.

    5. 5

      Remove the quinoa from heat and fluff with a fork. Set aside, covered, to keep warm.

    6. 6

      In a blender, combine the avocado, cilantro, parsley, chives, lime juice, lime zest, water, garlic, and remaining 1 tablespoon olive oil. Blend until smooth and creamy, adding more water as needed to reach a pourable consistency.

    7. 7

      Season the avocado lime drizzle with salt and pepper to taste.

    8. 8

      Divide the quinoa among four bowls. Top each with roasted broccoli, cherry tomatoes, and diced cucumber.

    9. 9

      Drizzle each bowl generously with the avocado lime sauce and sprinkle with pepitas before serving.