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Preheat oven to 375°F. 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, 15-20 minutes. Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs. Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water. Puree yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. 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. Serve remaining dressing alongside for drizzling.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large olive wood salad bowl — toss and serve at the table
Large ceramic ramen bowls — proper size for noodle soup with toppings
Wide ceramic bowl for whisking and drinking matcha
Large bowls for Vietnamese pho — wide enough for garnishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large olive wood salad bowl — toss and serve at the table
Large ceramic ramen bowls — proper size for noodle soup with toppings
Wide ceramic bowl for whisking and drinking matcha
Large bowls for Vietnamese pho — wide enough for garnishes