green goddess glow bowl #vegetarian #lunch

green goddess glow bowl #vegetarian #lunch

20 minutes is everything necessary. We need all the fast, solid and green plans we can get right?! With quinoa, kale, zucchini, edamame and a without oil smooth tahini lemon dressing, your body will love this healthy green goodness. You will feel sustained, empowered, light and gleaming – the manner in which each formula should make you feel.

Quinoa and kale appear to be the leaders for such a large number of solid plans – and in light of current circumstances. For plant based vegetarians, quinoa is probably the best choice for a total plant protein with all the amino acids (9g protein for 1 cup), in addition to it's normally gluten free. A verdant green like kale gives a powerhouse of nutrients, minerals, plant protein and fiber – all fundamental for brilliant skin and wellbeing. I adore zucchini on account of it's low calorie, high nutrient and high water substance. Edamame is one of my preferred approaches to include fundamental supplements in addition to additional plant protein to a dinner with an astounding 13g of protein for 1/2 cup! Lentils are an ideal substitute for edamame on the off chance that you need a substitution in this dish.

Also Try Our Recipe : Creamy Vegan Avocado Dressing

green goddess glow bowl #vegetarian #lunch


  • 1 cup quinoa, uncooked (I used tricolor quinoa)
  • 2 cups water (or vegetable broth for extra flavor)
  • 1/4 cup vegetable broth (or 1 tablespoon coconut oil, if you cook with oil)
  • 1/3 of an onion, chopped
  • 1 clove garlic, minced
  • 1 cup edamame, frozen
  • 1 zucchini, chopped
  • 2 cups kale, de-stemmed
  • salt and pepper, to taste
  • tahini lemon dressing
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice (approx. 1 lemon)
  • 1 tablespoon maple syrup (or agave nectar)
  • sea salt, to taste


  1. In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
  2. In a separate pan, heat the vegetable broth (or oil; I no longer cook with oil) and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.
  3. Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
  4. Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.
  5. Enjoy!

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