This tasty, filling bowl is jam-packed with vegetables. I always finish feeling nourished and ready to take on the rest of my day. It’s naturally gluten and dairy free, and can be made vegan by simply omitting the eggs. You can also modify the recipe based on what you have on hand. The zucchini, broccoli, and sauce are really what bring this dish together so don’t be afraid if you don’t have all of the ingredients.

The Recipe:

Makes 2 servings

For the bowl:

• 2 cups broccoli florets
• 1 zucchini, sliced
• 3-4 tbsp extra virgin olive oil
• 1/2 cup uncooked quinoa
• 1 cup vegetable broth
• 2 cups chopped Swiss chard leaves
• Kosher salt and pepper
• 1/2 cup shelled edamame
• 1 avocado
• 4 large eggs (optional)
• 1/4 cup fresh cilantro

For the sauce:

• 1 avocado
• 1 cup packed mixed fresh basil and parsley
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1/4 cup flaxseed oil
• 2 tbsp fresh lemon juice
• 1 tsp sea salt

Directions:

1. Preheat the oven to 450 degrees F
2. Roast the broccoli and zucchini for 15-20 minutes until the veggies are crispy
3. Combine the quinoa and broth in a saucepan and cook according to the quinoa’s directions (about 20 minutes, until the broth is absorbed)
4. Sauté the chard in a pot with 1/4 cup water until wilted, about 4 minutes
5. Make the green goddess sauce by combining the ingredients in a food processor and blending until smooth
6. Assemble the bowls. Divide the ingredients between two bowls, starting with quinoa then the roasted broccoli, zucchini, chard, and edamame. Add the avocado slices. Top each bowl with two eggs a drizzle of the green goddess sauce. Garnish with cilantro.

I find that this recipe makes two very generous bowls, so feel free to save any leftovers in airtight containers in the fridge for up to a week.

This recipe comes from one of my favorite cookbooks, Well + Good by Alexia Brue and Melisse Gelula. It contains over 100 recipes submitted by different wellness experts and is packed with useful information about each recipe’s health benefits. It doesn’t shy away from more niche ingredients or flavors, so your pantry and palette are sure to expand by making these recipes.

You can get your own copy here. If you make a bowl for yourself, be sure to tag us on Instagram @runningbysix so we can show you off!