Green Goddess Buddha Bowl

Directions

1. 1
   Preheat oven to 375F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 1520 minutes.
2. 2
   Meanwhile, bring a medium pot of water to a boil.
3. 3
   Add eggs, cover, and cook 7 minutes.
4. 4
   Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
5. 5
   Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 12 minutes.
6. 6
   Transfer to bowl with ice water.
7. 7
   Pure yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
8. 8
   Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls.
9. 9
   Serve remaining dressing alongside for drizzling.