You’ll want to drizzle this creamy lemon yogurt sauce over just about everything! Like this Grains and Green Bowl, a filling vegetarian dinner idea.
How do you go green? These Go Green bowls with lemon yogurt sauce are in honor of Earth Day, which is in a few days on April 22. But of course every day should be Earth Day, right? The way we eat affects the planet, and that’s always been at the center of Alex and my approach to food.
We started eating more vegetables because it’s a bit gentler on the Earth, since it takes less resources to produce than meat. Eating organic is something we do not just because it’s better for us as eaters—it’s better for the planet too. So, today’s recipe is a celebration of plant-forward and organic eating, featuring our favorite Stonyfield organic yogurt in a creamy, savory yogurt sauce that you won’t be able to stop eating.
Creating these Go Green Bowls with yogurt sauce
Back to this recipe, which Larson loves! And just about anything tastes good when smothered in this lemon yogurt sauce! We wanted to create a savory, creamy delicious yogurt sauce that would work on just about anything: roasted vegetables, salads, and grain bowls.
We tested the yogurt sauce several times in search of the perfect flavor. Alex had the idea of broiling lemon peel and garlic before blending them into the yogurt sauce. It makes the flavor pop in a way that’s indescribable! Both bright and savory, we’ve been drizzling it over everything: especially these Go Green bowls.
These quinoa bowls are surprisingly filling and satisfying: full of quinoa, brocolli, kale, and fresh greens. If you can find it, brocolini is a fun addition with its elegant, long stems. But it’s not required for the bowl—you can use any green vegetables you’d like.
For the yogurt: organic yogurt is a win-win-win since it’s better for the eater, the cows, AND the Earth, and it tastes better too! Alex and I found this bowl to be even more delicious and satisfying than we expected. The leftovers fed us for days. And that yogurt sauce…well, you’ve GOT to taste it!
For the quinoa
- 2 cups dry quinoa
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 to 3 tablespoons fresh herbs (we used basil and chives)
- 3 green onions
- Juice of 1 large lemon (use one of the lemons from the sauce)
- Fresh ground pepper
For the lemon yogurt sauce (for vegan, use our Lemon Tahini Sauce)
- Peel of 1 1/ 2 lemons
- 1 medium garlic clove
- 1 cup Stonyfield Organic Whole Milk Yogurt
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons capers
- 1/2 teaspoon kosher salt
For the bowl
- 2 heads broccoli
- 1 head broccolini (optional)
- 1 bunch Tuscan kale
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Fresh ground pepper
- 8 cups fresh salad greens
- Pepitas (optional)
- Cook the quinoa (or use our Instant Pot quinoa method): Using a strainer, rinse the quinoa under cold water, then drain it completely. Place the quinoa in a saucepan with 3 cups water. Bring it to a boil, then reduce the heat to low. Stir once, then simmer where the water is just bubbling, adjusting the heat as necessary for about 17 to 20 minutes, until the water has been completely absorbed (check by pulling back the quinoa with a fork to see if water remains).
- Remove from the heat, cover the pot and allow the quinoa to steam for 5 minutes. Then fluff the quinoa with a fork and stir in the olive oil and kosher salt.
- Meanwhile, chop the herbs, thinly slice the green onion, and juice the lemon.
- When the quinoa is done, add the herbs, green onion, lemon juice and pepper. Taste, and add additional salt if necessary.
- For the lemon yogurt sauce: Using a vegetable peeler, remove the peel of 1 1/2 lemons in very large pieces (dig into the lemon with the peeler so that it comes off in large strips). Slice the garlic in half. Place the lemon zest and garlic on a baking sheet and broil on high for about 5 minutes until the edges of the lemon peel start to brown. Remove from the oven and roughly chop. Then, in the bowl of an immersion blender (or small blender or food processor), combine the chopped lemon peel and garlic with the yogurt, olive oil, capers, and kosher salt and blend until creamy. Refrigerate until using (can store refrigerated for a few days).
- For the broccoli and kale: Chop the broccoli and broccolini, if using. Chop and destem the kale. In a large skillet, heat the olive oil over medium heat. Add the vegetables, salt and pepper and saute for 1 minute. Add 1/4 cup water and cook for about 3-5 minutes until the water is evaporated and the broccoli is bright green and tender. Taste and add additional salt if necessary. To serve, place the fresh salad greens in the bowls and top with quinoa. Then add broccoli and kale mixture and drizzle with yogurt lemon sauce. Sprinkle with pepitas, if using.
You can read full article and recipes here : https://www.acouplecooks.com/go-green-bowls-lemon-yogurt-sauce/