Greens Bowl with Garlic-Yogurt Sauce

Greens Bowl with Garlic-Yogurt Sauce
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 head garlic, outer skin removed, top 1/2 inch cut off
  • 2 teaspoons plus 6 tbsp. EVOO
  • 2 cups plain Greek yogurt
  • 1/4 cup plus 2 tbsp. fresh lemon juice
  • 1 teaspoon honey
  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1/2 pound shelled fresh peas or frozen peas, thawed
  • 1/2 pound spinach, stemmed
  • 3 cups cooked quinoa
  • 2 small heads baby romaine
  • 1/4 cup diced peeled cucumber
  • 1/4 cup kale chips
  • 2 avocados--halved, pitted and quartered


Preheat the oven to 350 degrees . On a sheet of foil, drizzle the garlic with 2 tsp. EVOO; wrap tightly. Roast until very soft, about 1 hour. Let cool. Squeeze the cloves into a food processor. Add the yogurt and 1/4 cup lemon juice; puree. Season the sauce with salt and pepper.

In a small bowl, whisk the remaining 2 tbsp. lemon juice and the honey. Gradually whisk in the remaining 6 tbsp. EVOO; season the dressing.

Bring a pot of salted water to a boil. Add the asparagus, beans, peas and spinach; press to submerge. Cook until the asparagus and beans are crisp-tender, 90 seconds; drain.

Divide the quinoa among 4 bowls. Top with the yogurt sauce, cooked vegetables, lettuce, cucumber, kale and avocado. Pour dressing on top.