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Go Green Bowl & Lemon Yogurt Sauce | A Couple Cooks

Lemon Yogurt Sauce (+ Go Green Bowls)

  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


You’ll want to drizzle this creamy, savory lemon yogurt over just about everything! It’s perfect with this Go Green grain bowl, a filling vegetarian dinner featuring quinoa and tasty green veggies.



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)

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)


  1. 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).
  2. 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.
  3. Meanwhile, chop the herbs, thinly slice the green onion, and juice the lemon.
  4. When the quinoa is done, add the herbs, green onion, lemon juice and pepper. Taste, and add additional salt if necessary.
  5. 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).
  6. 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.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Buddha Bowl, Nourish Bowl, yogurt sauce, green bowl, lemon yogurt sauce