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Preheat the oven to 450ºF.
Arrange the broccoli florets and sliced zucchini on a rimmed baking sheet and drizzle with the olive oil. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the broccoli is browning around the edges and the zucchini is crispy.
In a medium pot, combine the quinoa and broth, cover, and cook over medium-low heat for about 20 minutes, or until all the broth has been absorbed.
Meanwhile, place the chard in a large pot. Add ¼ cup water and season liberally with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the chard has wilted, about 4 minutes.
Make the green goddess sauce. In a food processor or blender, combine the avocado, herbs, garlic, olive oil, flaxseed oil, lemon juice, and salt. Process until smooth.
Assemble the bowls. Divide the quinoa between two shallow bowls. Add the roasted broccoli, zucchini, chard, and edamame, arranging them in separate piles. Fan the avocado slices over the veggies. Top each bowl with 2 cooked eggs, if desired. Spoon the green goddess sauce over the top and garnish with the cilantro before serving.
Store any leftover sauce refrigerated in an airtight container for up to 1 week.