Green Goddess Grain Bowls are easy to make, flavorful, satisfying, and ready in just 20 minutes from start to finish. This Green Goddess Bowl recipe is perfect for lunch or dinner, or you can use it for meal prep.
If you like quick and easy weeknight meals like this, be sure to try my Sweet Potato and Black Bean Bowl or my Charred Shrimp Bowl, both of which are ready in under 20 minutes and super flavorful.
Green Goddess Bowl highlights
EASY TO MAKE – Quickly saute the zucchini while the quinoa cooks in the Instant Pot, plate and enjoy! READY IN 20 MINUTES – Thanks to the Instant Pot, the quinoa cooks quickly and without the need for supervision, leaving you with time and energy to prep your veggies. FLAVORABLE – Thanks to the Green Goddess Dressing. PERFECT FOR MEAL PREP – Serve cold, at room temperature, or warm the next day. VERSATILE – Use whatever veggies you have on hand to add protein and feel more full.
Featured Ingredients
Roasted Red Bell Peppers – This is one of my go-to ingredients for a quick meal. It adds extra flavor and requires no prep work. If you have lots of peppers, I recommend making roasted peppers at home using your air fryer. Green Goddess Dressing – To make this recipe as easy as possible, I use jarred Green Goddess Dressing. You can also make this from scratch if you have a favorite recipe.
How to Make a Green Goddess Grain Bowl
Make the grains: Rinse the quinoa and add it to the Instant Pot along with the water. Cook on high pressure for 1 minute, then let the pressure release naturally for 5-10 minutes before manually releasing. Once the quinoa is cooked, fluff it with a fork.
Cook the zucchini: Slice the zucchini and cook in a skillet over medium heat with the salt, garlic powder, and Italian seasoning. Cook for 5 to 7 minutes until it begins to brown.
Prepare the chickpeas: Drain and wash the chickpeas.
Plate into bowls. Add quinoa, zucchini, chickpeas, roasted red peppers, avocado and drizzle with Green Goddess dressing.
Time-saving tips
To make it even faster, use frozen quinoa or use shelf-stable quinoa packs (which can be reheated in the microwave for 60 seconds.) My favorites are Thrive Market’s mixed quinoa packs.
Goddess Bowl Variations
Other Vegetables: Add broccoli, peas (fresh or frozen), peppers, onions, yellow squash, and mushrooms and saute them with the zucchini. Swap out the chickpeas for white beans (to make it vegan) and add shredded chicken, air fryer salmon bites, or cooked shrimp. Add Herbs: Add fresh herbs like basil, parsley, and dill for an extra fresh flavor. Potatoes: Add roasted potatoes or sweet potatoes for extra volume. Hummus: Add hummus for extra volume and creamy texture (if making as meal prep, wait to add hummus until reheating). Vary the Dressing: Use your favorite dressing that you have on hand. Other great options are creamy coriander and tahini dressing, tahini balsamic dressing, Italian, Greek, or basil dressing.
FAQ
Can I make this for meal prep?
Yes! This Green Goddess Bowl is perfect for meal prep. Prepare the quinoa, cook the zucchini and assemble the bowl (except the avocado and Green Goddess Dressing). When you’re ready to serve, it can be served cold, at room temperature or warm. Add chopped avocado, drizzle with dressing and serve.
Alternatives
Quinoa – use in place of rice, cauliflower rice, or orzo Zucchini – use in place of your favorite veggie Chickpeas – use in place of white beans or your favorite protein Roasted red peppers – omit or use tomatoes Green Goddess Dressing – use Italian, Greek, or creamy basil dressing
Preserving leftovers
Refrigerator: Leftover Goddess Bowl can be stored in an airtight container in the refrigerator for up to 4 days. If you plan on heating up your leftovers, we recommend waiting until just before serving to cut the avocado and add the dressing.
If you like quinoa bowls, give this a try!
★ Have you made this recipe? Please leave a star rating below!
Place quinoa in Instant Pot with water. Cook on high pressure for 1 minute, then let pressure release naturally for 5-10 minutes before manually releasing. Once quinoa is cooked, fluff it with a fork.
Slice the zucchini and sauté in a skillet over medium heat with the salt, garlic powder and Italian seasoning for 5 to 7 minutes or until it begins to brown.
Drain and rinse the chickpeas and chop the roasted red peppers.
Add quinoa, zucchini, chickpeas, roasted red peppers and avocado to bowls and drizzle with Green Goddess dressing.
Tip
If you don’t have an Instant Pot, you can cook the quinoa on the stove (same quantities): Bring the quinoa to a boil, cover and cook on low for about 15 minutes.
You can use pre-cooked quinoa or rice (usually frozen, but you can also freeze your own ahead of time), or there are shelf-stable quinoa packets (I love Thrive Market’s Mixed Quinoa Blend ) that cook in 60 seconds.
Nutritional information
Nutritional Information
Amount Per Serving
Where does the nutrition information come from? The Nutrition Facts label is provided by the USDA Food Database and is provided as a reference.
