Big green broccoli quinoa bowls studded with avocado, kale, parsley, and edamame and topped with toasted almonds and sesame seeds. Dumped on top of it all is a creamy almond-avocado sauce for even more “feel good” green deliciousness.
We’re celebrating the always lovely and sweet Cynthia of Two Red Bowls today! Cynthia recently gave birth to her own baby bowl (read about it here!) and some of her blogging friends wanted to get together and show her how excited we are…with food in BOWLS! ‘Cuz, duh…
For Cynthia I wanted to make something healthy and “feel good” for the autumn months. This bowl is served warm, is packed with a ton of green stuff like kale, parsley, broccoli, edamame, and avocado, and has the most delicious green sauce EVER on top of it all.
So again, the biggest congratulations on baby Luke, friend! He’s a heart stopper.
And for the rest of y’all, if you’re looking to join in on the fun, there are a TON of recipes in bowls for you! Just check out the links below and celebrate with us!
I am a Food Blog | Mac and Kimcheese Dolsot Bibimbap
Fix Feast Flair | Dishoom’s Chicken Ruby Murray
The Fauxmartha | Mom Lunches
A Cozy Kitchen | Cornbread Chicken + Dumplings
Cake Over Steak | Salted Caramel Chocolate Crackles
The Pancake Princess | Stovetop Pumpkin Bread Pudding
Snixy Kitchen | Chicken Pot Pie with Chestnut Biscuits
Lady and Pups | Egg Florentine in Pullman “Bowls”
Betty Liu | Honeynut Squash Congee
Style Sweet CA | Date Bourbon Cinnamon Rolls
Warm Vanilla Sugar | Broccoli Quinoa Bowl with Avocado Sauce
A Beautiful Plate | Coconut Cauliflower Soup
Girl Versus Dough | Tomato Grilled Cheese Soup
Fork to Belly | A Big Hawaiian Fruit Bowl
Donny Tsang | Chawanmushi
Wit & Vinegar | Jerk Chicken Chili
Constellation Inspiration | Salted Egg Yolk Custard Mochi
twigg studios | Katsu Udon Soup wth Popcorn Chicken Croutons
Edible Perspective | Acorn Squash Bowls with Pears, Pecans, and Vanilla Bean Cream
Coco Cake Land | Asian Bowl Cut Sugar Cookies
Southern Souffle | Sorghum Apple Biscuits In A Bowl
The Bojon Gourmet | Smoky Sweet Potato & Lentil Tortilla Soup
Flourishing Foodie | Sweet Potato and Pumpkin Soup
What should I eat for breakfast today | Little Bowl with Creamy Polenta, Cheese, Onions and Mushrooms
Top with Cinnamon | Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing
the broken bread | Roasted Celeriac + Fennel Soup
Fig+Bleu | Cauliflower Harissa Soup
my name is yeh | Corn Dog In A Bowl
Crepes of Wrath | Mini Scallion Pancake Challah Buns
O&O Eats | Persimmon Cobbler
With Food + Love | Caramelized Golden Beet Soup with Fall Roots + Garlicky Yogurt
Chocolate + Marrow | Parsnip + Potato Soup with Crispy Pancetta
- 2 cups uncooked quinoa
- 4 cups baby kale/spinach
- 1/2 cup parsley, chopped
- 1 head of broccoli, florets removed and chopped into bite-sized pieces
- 1 cup frozen edamame
- 1/2 cup sliced almonds, toasted
- 2 tbsp sesame seeds, toasted
- 1 avocado, flesh scooped out and sliced
- 1 avocado, flesh removed and pitted
- 1/2 cup parsley
- 1/2 cup cilantro leaves
- 1 jalapeño, ribs and seeds removed
- 2 whole garlic cloves
- juice of 1 lime
- 1/2 cup water
- 1/2 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 cup raw almonds
- In a medium-sized pot over medium heat, cook the quinoa according to package instructions. When cooked, add the quinoa to a large bowl and fluff with a fork. Set it aside to cool. Add in the kale and parsley.
- While the quinoa is cooking, bring a large stockpot of water to a boil. Add broccoli florets and cook for 1-2 minutes until tender and vibrant green. Remove with a slotted spoon, and transfer to a separate plate and set aside. Add the edamame to the boiling water and cook for 5 minutes. Remove with a slotted spoon and transfer to the plate with the broccoli. Set aside.
- To toast the sliced almonds, heat them in a small skillet over medium-high heat, stirring frequently, until they are fragrant and begin to turn golden on the edges. Don't let them burn! Transfer toasted almonds to a plate and set aside. Repeat the same process with the sesame seeds.
- To make the avocado sauce, pulse all ingredients in a food processor or high speed blender until incorporated and mostly smooth. Taste, add additional lime juice or salt, if desired, and add additional water, if you'd like to thin the sauce.
- Once your quinoa is cooked, portion it out equally among your serving bowls. Top each with equal portions of the broccoli and edamame, sliced almonds, and avocado. Dump a big spoonful of the avocado sauce onto each bowl, and sprinkle with toasted sesame seeds for garnish. Serve warm.
Sauce barely adapted from Pinch of Yum's Magic Green Sauce (it IS magic!)