Grilled Veggie Buddha Bowl with Green Goddess Dressing
Looking for a refreshing and nutritious meal that screams summer? This Grilled Veggie Buddha Bowl is exactly what you need. Packed with vibrant vegetables and drizzled with a luscious Green Goddess Dressing, it's a dish that beautifully blends flavors and textures.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 medium zucchini, sliced
- 1 bell pepper, sliced (any color)
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs like parsley or cilantro for garnish
- For Green Goddess Dressing:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh herbs (basil, chives, parsley, or dill)
Instructions
- Cook the Quinoa: In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy. Set aside.
- Prepare the Vegetables: Preheat the grill or grill pan over medium heat. Toss zucchini, bell peppers, cherry tomatoes, and corn in olive oil, salt, and pepper.
- Grill the Veggies: Grill the vegetables for about 3-4 minutes per side, or until they are tender and have nice grill marks.
- Make the Dressing: In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, and fresh herbs. Season with salt and pepper to taste.
- Assemble the Bowl: In a serving bowl, layer the cooked quinoa, grilled veggies, and drizzle with Green Goddess Dressing. Garnish with fresh herbs.
- Serve and Enjoy: Enjoy your healthy and colorful Buddha bowl!
Cook’s tips
- Preheat your grill or grill pan properly to get those nice char marks.
- Cut vegetables into similar thickness so they cook evenly.
- Don't overcrowd the grill; cook in batches if needed.
- Let the quinoa cool slightly before assembling to prevent wilting the greens.
Substitutions
- Use avocado or extra olive oil instead of mayonnaise for a dairy-free dressing.
- Swap quinoa for brown rice, farro, or couscous.
- Add chickpeas or tofu for extra protein.
- Use any combination of vegetables like asparagus, eggplant, or mushrooms.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate and add just before serving. Reheat the quinoa and veggies in a skillet or microwave.
Frequently asked questions
Can I make this vegan?
Yes, use vegan yogurt and vegan mayonnaise, or substitute with blended avocado and lemon juice.
Can I use a different grain?
Absolutely, any whole grain like brown rice, farro, or barley works well.
How do I grill the vegetables without a grill?
You can use a grill pan on the stovetop or roast them in the oven at 425°F for about 15-20 minutes.
Can I meal prep this?
Yes, prepare the quinoa and vegetables in advance, store separately, and assemble when ready to eat.
