Lean, clean and green.
That’s what this Green Goddess Glow Bowl is all about. The best part about it?
20 minutes is all it takes. We need all the quick, healthy and green recipes we can get right?! With quinoa, kale, zucchini, edamame and a oil-free creamy tahini lemon dressing, your body will love this wholesome green goodness. You will feel nourished, energized, light and glowing – the way every recipe should make you feel.
Have you tried my popular Sesame Kale Glow Bowl or my colorful Kale Glow Bowl with pumpkin dressing? This goddess bowl fits right in. I’m realizing all of my Glow Bowl recipes have a theme; they all have kale, they all take less than 20 minutes and they’re all glowing with health 🙂
Quinoa and kale seem to be the front-runners for so many healthy recipes – and for good reason. For plant based vegans, quinoa is one of the best options for a complete plant protein with all the amino acids (9g protein for 1 cup), plus it’s naturally gluten free. A leafy green like kale provides a powerhouse of vitamins, minerals, plant protein and fiber – all essential for radiant skin and health. I love zucchini because of it’s low calorie, high vitamin and high water content. Edamame is one of my favorite ways to add essential nutrients plus extra plant protein to a meal with a whopping 13g of protein for 1/2 cup! Lentils are a perfect substitute for edamame if you need a replacement in this dish.
The deliciously creamy + simple dressing is made with tahini, fresh lemon juice plus a little maple syrup which complement all of the flavors perfectly and add that nice savory element. You can buy my favorite organic tahini here. This recipe makes the perfect amount for 2 servings.
Creating bright and beautiful recipes is a way for me to express my love for art and color. I’ve been an artist since I was little; painting abstract, bright, uplifting and vibrant pieces. The walls in my house and my parents house are filled with my paintings! While I’m not painting at this time in my life, I plan to bring out my paint brushes again when the time is right because I miss it so much. So for now, I can release my creative and artistic side by creating nourishing recipes like these, styling and designing the food backgrounds and photographing the shots, which I love. Photography has opened up a whole new artistic side for me – it’s something I was never into until I started blogging and realized how important the pictures are. That perfect shot is worth everything and makes all the difference, even if it occasionally takes 2 hours and a zillion different angles for me to capture it 🙂 I’m learning and improving everyday!
Prep Time:
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PinIngredients
- 1 cup quinoa, uncooked (I used tricolor quinoa)
- 2 cups water (or vegetable broth for extra flavor)
- 1/4 cup vegetable broth (or 1 tablespoon coconut oil, if you cook with oil)
- 1/3 of an onion, chopped
- 1 clove garlic, minced
- 1 cup edamame, frozen
- 1 zucchini, chopped
- 2 cups kale, de-stemmed
- salt and pepper, to taste
Tahini Lemon Dressing
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (approx. 1 lemon)
- 1 tablespoon maple syrup (or agave nectar)
- sea salt, to taste
Instructions
- In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
- In a separate pan, heat the vegetable broth (or oil; I no longer cook with oil) and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.
- Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
- Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.
- Enjoy!
Notes
- Leftovers stay well in the refrigerator up to 3 days.
Nutrition
- Serving Size: 2
This past week, I’ve been pinning lots of artsy inspiration as well as recipes, tons of new summer boho hippie outfits and to-die-for bikinis – in preparation for spring and summer! I’m workin on my pinterest game. Check out my pinterest page here and follow along for everything I’m loving – I can’t stop pinning… it’s too good.
You should make the recipes mobile friendly. Where I can print right off my phone. Not so convenient right now
Hello there, just tried this recipe, loved it! Just wondering if you have the nutritional information. Thanks
Note to self…pay attention when buying frozen edamame …buy the already shelled…oops! In the shell texture…not so much good. But the rest super awesome just like all the other “glowing fridge” recipes I have tried. Thanks Shannon you have inspired me!
Hey Jen! Haha I’ve done that too… glad I can offer some inspiration 🙂 thanks for stopping by!!
xoxo
I’ve recently started eating healthier, and your recipes are exactly what keep me motivated. This recipe was sooooo good. I am definitely gonna try that tahini and lemon combo on other foods! 😀
I made this on Saturday. I added avocado as well. I liked it and would make again. Thank you.
What would work well as a substitution for zucchini? I really dislike zucchini and squash.
Thanks!
Broccoli? Spinach or chard?
That’s a great post. You have shared nice information about green recipe. I love green veggie. It help us to my diet plans.
Oh, I really want to try this! Nice recipes you have here! 🙂
Perfect recipie for this oddly warm February day spent in the library studying! Added a little red pepper flake to mine 🙂 also tried it with veggie stock (so good!) but I had to keep adding more as I cooked did anyone else have to do that too?
I did too as the broth dried very quickly. Super awesome dish though!
Omg made this tonight and it will definitely be a monthly if not weekly meal. Got my boyfriend to lick the bowl clean (and he’s one of those I-hate-healthy-foods type men). I must admit since we are not veagan I did top it with grilled chicken and it was delicious. Also seasoned the quinoa with lemon and garlic. Can’t wait to try out some more recipes!!!
Oh god, this was so damn good! You brought a much needed bit of summer into a very dark and dank winter day – thank you 🙂 I added some fresh basil because I had some in my fridge and I have this whole lemon and basil thing going on right now – fitted in a treat!
I made this and its good but it seems like LOT of quinoa! one cup uncooked for two servings? I have big appetite and I’m stuffed halfway through! Did i misinterpret something?
The photo of you and your dogs is adorable. The dog in the background is hilarious!
Seriously craving this bowl right now. I love edamame… it has so much protein but is still so yummy! I love the combination of everything here 🙂
This recipe got my 63 y/o Mum to eat something vegan (and subsequently admit that veganism is actually pretty cool), so, I think you just won life. ♡
Haha, that.is.awesome. 🙂
This looks real good. I have MS and was told soy is not the best for me. Any ideas on a substitute?
Hey Steve – you could do extra vegetables like broccoli or cauliflower or you could do lentils/beans like chickpeas or black beans!
Made this for dinner for my husband and me. Delish! And so simple. Will definitely make again.
loved this. will make again.
This looks so delicious! I can’t wait to try it. I just discovered your blog now, and all of your photos and recipes look so inviting and inspire me to start cooking. Thanks!
Hi Cindy – thank you for saying that 🙂 I’m happy I can inspire you to get in the kitchen and start cooking, let me know how it goes!!
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