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    Green Goddess Glow Bowl

    Mar 3, 2015 • Follicular Phase, Glow Bowls, Main Dish, Menstrual Phase

    Jump to Recipe·Print Recipe

     The 'Green Goddess Glow Bowl' ?? ready in 20 minutes! vegan + gluten free, a protein packed healthy recipe with a savory tahini lemon dressing. lean, clean and green! from The Glowing Fridge

    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.

     The 'Green Goddess Glow Bowl' ?? ready in 20 minutes! vegan + gluten free, a protein packed healthy recipe with a savory tahini lemon dressing. lean, clean and green! from The Glowing Fridge

    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! 

    The 'Green Goddess Glow Bowl' ?? ready in 20 minutes! vegan + gluten free, a protein packed healthy recipe with a savory tahini lemon dressing. lean, clean and green! from The Glowing Fridge

    Print

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    Green Goddess Glow Bowl

    • Prep Time: 5
    • Cook Time: 15
    • Total Time: 20
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 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

    1. 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.
    2. 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.
    3. Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
    4. Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.
    5. Enjoy!

    Notes

    • Leftovers stay well in the refrigerator up to 3 days.

    Nutrition

    • Serving Size: 2

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

    Recipe Card powered byTasty Recipes

    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.

    Shannon Leparski

     

    You Might Like These too:

    • Savory Kale & Quinoa Macro Glow BowlSavory Kale & Quinoa Macro Glow Bowl
    • Vegan Kale Caesar Pasta SaladVegan Kale Caesar Pasta Salad
    • Spicy Kale and Quinoa Black Bean SaladSpicy Kale and Quinoa Black Bean Salad
    • Spring Weekend Power SaladSpring Weekend Power Salad
    • Baked Vegan Falafel Glow BowlBaked Vegan Falafel Glow Bowl
    • 5-Minute Anything Glow Sauce5-Minute Anything Glow Sauce
    « Banana Chocolate Overnight Oats
    Bikini Ready Green Detox Smoothie »

    Reader Interactions

    Comments

    1. Nicole

      August 05, 2017 at 4:33 pm

      You should make the recipes mobile friendly. Where I can print right off my phone. Not so convenient right now

      Reply
    2. Adela

      August 01, 2017 at 2:48 pm

      Hello there, just tried this recipe, loved it! Just wondering if you have the nutritional information. Thanks

      Reply
    3. Jen

      September 06, 2016 at 8:32 pm

      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!

      Reply
      • Shannon Leparski

        September 07, 2016 at 3:22 pm

        Hey Jen! Haha I’ve done that too… glad I can offer some inspiration 🙂 thanks for stopping by!!

        xoxo

        Reply
    4. Paola

      July 25, 2016 at 8:03 pm

      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! 😀

      Reply
    5. vicky

      July 14, 2016 at 12:01 pm

      I made this on Saturday. I added avocado as well. I liked it and would make again. Thank you.

      Reply
    6. Patricia

      May 24, 2016 at 3:33 pm

      What would work well as a substitution for zucchini? I really dislike zucchini and squash.

      Thanks!

      Reply
      • Janice

        September 02, 2016 at 4:24 am

        Broccoli? Spinach or chard?

        Reply
    7. Joseph

      March 16, 2016 at 3:10 am

      That’s a great post. You have shared nice information about green recipe. I love green veggie. It help us to my diet plans.

      Reply
    8. 101 ways to save the planet

      March 11, 2016 at 5:49 am

      Oh, I really want to try this! Nice recipes you have here! 🙂

      Reply
    9. BP

      February 21, 2016 at 12:49 pm

      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?

      Reply
      • Cat

        November 15, 2016 at 8:37 pm

        I did too as the broth dried very quickly. Super awesome dish though!

        Reply
    10. Elizabeth

      February 18, 2016 at 8:10 pm

      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!!!

      Reply
    11. Kirsten

      January 07, 2016 at 2:45 pm

      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!

      Reply
    12. janet

      September 14, 2015 at 2:22 pm

      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?

      Reply
    13. jackie

      August 13, 2015 at 1:55 pm

      The photo of you and your dogs is adorable. The dog in the background is hilarious!

      Reply
    14. Sarah | Well and Full

      August 05, 2015 at 10:56 am

      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 🙂

      Reply
    15. Woad

      July 01, 2015 at 9:10 pm

      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. ♡

      Reply
      • Shannon Leparski

        July 15, 2015 at 8:06 pm

        Haha, that.is.awesome. 🙂

        Reply
      • Steve conrad

        October 12, 2015 at 12:14 pm

        This looks real good. I have MS and was told soy is not the best for me. Any ideas on a substitute?

        Reply
        • Shannon Leparski

          October 13, 2015 at 6:13 pm

          Hey Steve – you could do extra vegetables like broccoli or cauliflower or you could do lentils/beans like chickpeas or black beans!

          Reply
    16. Lorraine

      June 25, 2015 at 6:19 pm

      Made this for dinner for my husband and me. Delish! And so simple. Will definitely make again.

      Reply
    17. ariel

      March 18, 2015 at 5:55 pm

      loved this. will make again.

      Reply
    18. Cindy P

      March 10, 2015 at 4:18 am

      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!

      Reply
      • Shannon Leparski

        March 25, 2015 at 3:47 pm

        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!!

        Reply
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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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