Winter Greens Bowl This one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish. 


20 mins


20 mins




  • 1 medium head cauliflower, cut into florets
  • 1 cup low-sodium vegetable broth
  • ½ cup quinoa
  • ¼ teaspoon salt
  • 4 cups chopped kale
  • 1 (15 ounce) can no-salt-added cannellini beans, rinsed
  • ½ cup chopped walnuts, toasted
  • ¾ cup whole-milk plain Greek yogurt
  • 3 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons cider vinegar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper


    Step 1

    To prepare greens bowl: Add 1 inch of water to a large saucepan and fit with a steamer basket. Add cauliflower and bring to a boil over high heat. Cover and steam until tender, about 5 minutes. Transfer the cauliflower to a large bowl and cover to keep warm. Discard the water.

    Step 2

    Add broth, quinoa and salt to the pan; bring to a boil. Reduce heat to low, cover and cook for 5 minutes. Stir in kale and beans; cook until the quinoa has absorbed all of the liquid, 5 to 8 minutes. Add the cauliflower, cover and remove from heat.

    Step 3

    To prepare dressing: Whisk yogurt, water, oil, garlic, vinegar, lemon zest, lemon juice, turmeric, salt and pepper in a small bowl until well mixed.

    Step 4

    Drizzle the quinoa mixture with the dressing and sprinkle with walnuts.

Nutrition Facts

Serving Size: 2 cups Per Serving: 381 calories; protein 18g; carbohydrates 41g; dietary fiber 10g; sugars 8g; fat 18g; saturated fat 3g; mono fat 5g; poly fat 8g; cholesterol 6mg; vitamin a iu 1739IU; vitamin b3 niacin 2mg; vitamin c 94mg; vitamin e iu 2IU; folate 164mg; vitamin k 136mg; sodium 424mg; calcium 162mg; iron 4mg; magnesium 146mg; phosphorus 369mg; potassium 976mg; zinc 3mg; omega 3 fatty acid 2g; omega 6 fatty acid 7g; niacin equivalents 3mg; selenium 8mcg.


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