Green Goddess Edamame, Asparagus & Quinoa Bowl
Edamame, roasted asparagus, spinach and avocado over quinoa with green goddess dressing.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
- Protein
- ~20 gestimate per serving
Green goddess dressing is a creamy herb dressing from 1920s San Francisco. Made with Greek yogurt, it adds protein, and blended with parsley, basil and chives it's bright green.
Why this recipe works
Blending herbs into yogurt makes a creamy dressing that's lighter than mayo-based versions.
Ingredient notes
About 20 grams of protein per bowl (an estimate).
Common mistakes
- Over-roasting the asparagus.
- Making the dressing too far ahead; it dulls in color.
What to serve with it
Toasted pumpkin seeds.
Meal prep
Dressing keeps 3 days.
More bowls like this
Cooking tips
Use the freshest herbs you can. Thin the dressing with water if needed.
Swaps and variations
Use broccoli. Use dairy-free yogurt.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Green Goddess Edamame, Asparagus & Quinoa Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
- Protein
- ~20 g
Ingredients
You’ll need: rimmed sheet pan; medium saucepan with lid; blender
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes.
-
Heat the oven to 425°F (220°C). Toss the asparagus with the olive oil and a pinch of salt and roast 8 to 10 minutes.
-
Boil the edamame 4 minutes and drain.
-
Blend the yogurt, parsley and basil, chives, lemon juice, garlic and salt until smooth and green.
-
Divide quinoa and spinach among 4 bowls, add asparagus, edamame and avocado and drizzle with dressing.
Questions
What is green goddess dressing?
A creamy herb dressing, traditionally with mayonnaise, sour cream and anchovy.
Can I add salmon?
Yes, it pairs well.
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