This Green Goddess Breakfast Bowl from The Well+Good Cookbook—available for preorder right now—is a veggie-loaded take on the traditional porridge brekky. And you can batch cook the nutty quinoa ahead of time for meal-prep magic.
Madeleine Murphy, co-founder of Montauk Juice Factory and The End Brooklyn (yes, the place with the unicorn lattes), created the recipe when she noticed that her usual grab-and-go breakfasts just weren't sustaining her through her hectic mornings.
"As a busy entrepreneur, I've always known that a good breakfast is key to being able to feel aligned for a positive, successful day," Murphy says. "What I love about this sort of non-traditional breakfast bowl is that it's savory, filling—and I can do a lot of the prep the night before."
"What I love about this sort of non-traditional breakfast bowl is that it's savory, filling—and I can do a lot of the prep the night before."
With this vegan and gluten-free breakfast, "you'll start your day nourished, energized, light, and glowing—the way every goddess should!" says Murphy. A lot of props go to her Green Goddess Dressing, which ties the dish together and is brimming with ingredients the certified health coach says are known for hormone-balancing powers like avocado and flax.
And if eating with specific health goals in mind is right up your alley, you'll love The Well+Good Cookbook, which officially hits shelves on April 16 and features 100 recipes, all from wellness experts, that help to support everything from better digestion to better mood, skin, and sex. Here's to soaking up goddess vibes every morning.
Watch the video on how to make this healthy breakfast bowl, and preorder The Well+Good Cookbook now to get our entire collection of recipes for eating for wellness.
Prep Time40 minutes
Cook Time5 minutes
For the base
- 2 cups broccoli floret
- 1 medium zucchini sliced
- 3-4 Tbsp olive oil
- 1/2 cup cooked quinoa
- 1 cup vegetable broth
- 2 cups chopped Swiss chard leaves
- Kosher salt and freshly ground black pepper
For the sauce
- 1 avocado pitted and peeled
- 1 cup packed mixed parsley and basil leaves
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup flaxseed oil
- 2 Tbsp fresh lemon juice
- 1 tsp sea salt
- 1/2 cup shelled edamame steamed
- 1 avocado peeled, pitted, sliced
- 4 large eggs cooked to your liking (optional)
- 1/4 cup fresh cilantro
Preheat the oven to 450ºF.
Arrange the broccoli florets and sliced zucchini on a rimmed baking sheet and drizzle with the olive oil. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the broccoli is browning around the edges and the zucchini is crispy.
In a medium pot, combine the quinoa and broth, cover, and cook over medium-low heat for about 20 minutes, or until all the broth has been absorbed.
Meanwhile, place the chard in a large pot. Add ¼ cup water and season liberally with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the chard has wilted, about 4 minutes.
Make the green goddess sauce. In a food processor or blender, combine the avocado, herbs, garlic, olive oil, flaxseed oil, lemon juice, and salt. Process until smooth.
Assemble the bowls. Divide the quinoa between two shallow bowls. Add the roasted broccoli, zucchini, chard, and edamame, arranging them in separate piles. Fan the avocado slices over the veggies. Top each bowl with 2 cooked eggs, if desired. Spoon the green goddess sauce over the top and garnish with the cilantro before serving.
Store any leftover sauce refrigerated in an airtight container for up to 1 week.
Loading More Posts...