Green Goddess Buddha Bowl

Ingredients for Green Goddess Buddha Bowl

• 450g broccoli florets (about 10 cups)

• 3 cucchiai di olio d'oliva, divisi

• 2 1/4 cucchiaini di sale kosher, diviso

• 1 cucchiaino di pepe nero macinato fresco, diviso

• 4 uova grandi

• 230g sugar snap peas

• 240ml whole-milk yoghurt

• 2 spicchi d'aglio, tritati finemente

• 2 cucchiai di succo di limone 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)

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.

Avvertenza

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