GREEN GODDESS BOWL

I revealed to Lou I was somewhat stressed over doing the veggie lover challenge at the weddings. His answer was, "It's simple. On the off chance that it's not vegetarian, don't eat it."

Furthermore, he had a point. It truly was certifiably not an enormous arrangement. In spite of the fact that I shed a little tear as I passed the cheddar station, I was clearly fine. At supper, Lou told the server I was 'veggie lover' and she presented to me a plate of mixed greens with balsamic dressing rather than the Caesar serving of mixed greens on the menu. I requested the veggie lover dish, and I didn't eat the cake.

So on the off chance that you all are taking an interest in the veggie lover challenge this month, we thoroughly understand that get-togethers are enticing. In any case, if all else fails, recollect the guidance from my significant other, and simply eat something different. It's extremely that straightforward!

What you can generally eat is any mix of vegetables, grains and veggie lover protein! We call this a Green Goddess Bowl, since that is the manner by which you will feel. 🙂 You can eat this bowl prepared with flavors or sprinkled with your most loved veggie lover dressing.

We call this a Green Goddess Bowl, since that is the means by which you will feel. You can season this bowl with flavors or sprinkle with your most loved veggie lover dressing.

Also Try Our Recipe : CHEESY VEGAN CAULIFLOWER POTATO SOUP

INGREDIENTS

• brussels sprouts, ends trimmed and cut in half
• kale
• edamame (i used organic frozen edamame)
• zucchini, chopped
• quinoa
• extra virgin olive oil
• sea salt & pepper
• garlic powder
• your favorite vegan creamy dressing (*optional)

INSTRUCTIONS

1. preheat the oven to 400 degrees.
2. drizzle the brussels sprouts and zucchini with olive oil, and season with sea salt, pepper and garlic powder.
3. roast for 25-30 minutes until tender (zucchini may cook faster, so check on it and remove and set aside when done)
4. cook quinoa according to package directions in water or vegetable broth.
5. add a small amount of extra virgin olive oil to a pan over medium heat.
6. add the kale and a few dashes of sea salt and sauté until it begins to wilt.
7. add edamame to the pan and sauté until warm and the kale is crispy.
8. arrange everything into a bowl or mix together!
9. top with tahini dressing if desired. recipe in the notes.

NOTES

• 1/2 cup of tahini (stirred well before measuring)
• 2/3 cup of water
• 1 tablespoon of olive oil
• 4 scallions, thinly chopped
• 1/4 cup of fresh lemon juice (or more to taste)
• 2 cloves of garlic, minced
• a few dashes of sea salt and pepper

For more detail : bit.ly/2EC56OT

Read More Our Recipe : CHICKEN TERIYAKI QUINOA BOWL