This Green Goddess Bowl features the best of fresh spring produce arranged beautifully over a bed of greens or grains, topped with a creamy vegan green goddess dressing.
Why you’ll love our Green Goddess Bowl
This Green Goddess Bowl is all about fresh veggies piled over your choice of warm grains and greens, topped with the most delicious, creamy, herby, vegan Green Goddess Dressing ever.
The veggies can be cooked or raw and can change depending on what is in season. Right now I’m serving it up with blanched asparagus, new potatoes, green beans, radishes, purple potatoes, edamame, avocado, pickled onion, and sprouts. Use it as a road map for your own healthy bowls, and substitute other suitable veggies, based on the season.
To create fabulous texture, try using a vegetable peeler on carrots, daikon and cucumbers to create pretty ribbons and swirls!
Green Goddess Bowl Ingredients
- Sweet potatoes -or potatoes ( purple, red or white), sliced.
- Radishes- or try daikon radish ribbons or watermelon radish
- Cucumber- sliced into ribbons – use a vegetable peeler
- Carrot- sliced into ribbons- use a veggie peeler ( or try grated raw beets or shredded cabbage
- Avocado- sliced in half, pixilated (or cross-hatched), or diced!
- Edamame beans ( or other cooked beans, like fava, or green garbanzos! )
- Blanched Asparagus or sub green beans or snow peas
- Cooked grains – brown rice, quinoa, millet, black rice, farro)
- Tender lettuces – baby arugla, spinach, etc
- Optional additions- Sunflower sprouts, microgreens, pickled onions, hemp seeds, or sunflower seeds.
It’s all about the Green Goddess Dressing!
This vegan green goddess dressing is so punchy and flavorful- you will love it!
- Silken tofu (organic, firm) like Mori-Nu Brand
- Garlic cloves
- Green onion- white and green parts
- Fresh herbs- a combination of ¼ c Italian parsley, ¼ c dill, and 1 c tarragon is my favorite- but feel free to sub basil. ( Thin stems ok)
- Extra virgin olive oil
- Lemon juice and Vinegar- white wine, sherry, apple cider or champagne vinegar
Note- if you have a soy allergy, make our Creamy Hemp Dressing!
How to make a Green Goddess Bowl
- Cook your grains- you can do this ahead and chill, or serve it this warm or at room temperature. Our fluffy Quinoa is super fast!
- Blanch potatoes and asparagus if using, until tender. Feel free to roast cubes of sweet potatoes (toss with olive oil, salt and pepper and roast in a 400 F oven until tender).
- Prep the veggies: slice radishes, make cucumber and carrot ribbons using a veggie peeler, and cut the avocado.
- Make the Green Goddess Dressing: Place all ingredients in a blender. Blend until smooth, adding up to one more tablespoon of water, if necessary, to get the blender going. Scrape down sides, blend again. Taste and adjust salt and lemon.
- Assemble the Bowls: Divide the grains between bowls, then arrange greens and veggies over the top and serve with green goddess dressing.
Storage
Prep the bowls ahead and store in airtight containers for up to 3-4 days in the refrigerator. Keep the dressing on the side until serving.
More Favorite Bowls you may like
Green Goddess Bowl
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 2
- Category: vegan main
- Method: stove top
- Cuisine: Northwest
- Diet: Vegan
Description
Green Goddess Bowl loaded up with delicious spring veggies and a vegan green goddess dressing or this Herby Hemp Dressing. Tarragon is the secret ingredient to the best Green Goddess dressing, giving it a unique and complex flavor. Here, it’s served with the best of spring produce.
Ingredients
- 2 cups cooked grains- brown rice, quinoa, buckwheat, millet, black rice, farro
- 4 small purple potatoes (purple, red or white), sliced (see notes).
- 4 radishes, sliced ( or try daikon radish ribbons, or watermelon radish)
- 1 Turkish cucumber, sliced into ribbons – use a vegetable peeler
- 1 carrot, sliced into ribbons- use a veggie peeler ( or try grated raw beets)
- 1 avocado, sliced in half, pixilated (or cross-hatched)
- 1 cup shelled edamame ( or other cooked beans, like fava, or green garbanzos! )
- 10 asparagus spears
- 10 green beans (or try snow peas!)
- Optional additions: tender lettuces sunflower sprouts, microgreens, pickled onions, hemp seeds, or sunflower seeds.
Vegan Green Goddess Dressing: or Make this Herby Hemp Dressing
- one package (12.3 ounce) of silken tofu (organic, firm) like Mori-Nu Brand
- 2 fat garlic cloves
- 1 fat scallion, white and green parts
- ¾ cup-1 cup fresh herbs, packed – a combination of ¼ c Italian parsley, ¼ c dill, and 1 c tarragon is my favorite- but feel free to sub basil. ( Thin stems ok)
- 3 tablespoons olive oil
- 1 tablespoon lemon, more to taste
- 1 tablespoon vinegar – white, sherry, apple cider or champagne
- 1 tablespoon water, more to get blender started
- 1 teaspoon kosher salt
- 1 teaspoon white miso paste– optional but adds depth!
- ½ teaspoon pepper
Instructions
- Start your grains cooking according to package directions. You can do this ahead and refrigerate, or serve the grains warm.
- Blanch veggies. Bring a medium pot of salted water to simmer on the stove and add the sliced potatoes. Cover and simmer gently until fork-tender, about 10 minutes. (Note: you will reuse this same water for blanching the other veggies- so don’t dump it out. )
- Using a slotted spoon, remove the potatoes and set them aside, saving the hot water. Drop the edamame, asparagus, and green beans into the same hot water and simmer for just a few minutes until everything is tender and bright green. Strain.
- Prep the radishes, cucumber, carrot ribbons and avocado.
- Make the Green Goddess Dressing: Place all ingredients in a blender. Blend until smooth, adding up to one more tablespoon water, if necessary, to get the blender going. Scrape down sides, blend again. Taste, adjust salt and lemon. Makes 1 ¾ cups dressing and this will keep up to 7 days in the fridge.
- Assemble the Bowls: Divide the grains between bowls then arrange greens and veggies over top. Add any optional additions and serve with green goddess dressing.
Notes
Nutrition
- Serving Size: 1 large bowl
- Calories: 387
- Sugar: 13.7 g
- Sodium: 93.4 mg
- Fat: 18.7 g
- Saturated Fat: 3.1 g
- Carbohydrates: 46.3 g
- Fiber: 20.4 g
- Protein: 15.7 g
- Cholesterol: 0 mg
SO delicious! before i was vegan i ate green goddess a lot, and haven’t found a good vegan substitute but this is IT! i love trying new ingredients and the tarragon was a new fun try! i also like this dressing since its tofu based and not mayo based. thank you!!
Great ot hear!
Yes! Kids love the shaved carrots, everyone loved the dressing. Leftover dressing perfect for veggie tip. Unbelievably good. Recommend!
A bountiful feast in a bowl. Bursting with flavor from that amazing dressing. And I stayed full for hours. Thanks Sylvia!
Greetings from sunny Singapore!
Thanks for the great idea of the dressing in spring goddess bowl.
I was doubtful that silken tofu would make a delish base for a dressing (we Chinese don’t think of eating tofu without cooking it). I’ve made it twice already and received enthusiastic approvals from my family! I added a teaspoon of white miso (silken tofu is sold in 300 g blocks so the rest of the ingredients are proportioned accordingly). White miso just gives a touch of umami to it and kampot black pepper gives it an added oomph (we love food with heat here!).
Thanks again, love your ideas and photos! Keep them coming!
Cheers,
Susanna
Love this idea of adding miso- thanks so much Susanna. Will defiantly have to try it!
How gorgeous and delightful! Looks so fresh and delicious.
Hi Sylvia just a query, there is four times the amount of salt and pepper required for the vegan version of the dressing, for the same amount of herbs, garlic and so on. Presumably the two recipes make similar quantities so I wondered why so much more seasoning, especially the salt, was needed in the vegan version. Many thanks, I can’t wait to try this recipe!
Hey Sheena, yes, I know, it seems high, but I’ve tested it. The tofu has absolutely no salt, while the sour cream and mayo (or yogurt) have a saltiness to them. Try it with less salt if you like, taste, and then you can always add more or adjust it to your own taste. The true test is when the green Goddess dressing hits the veggie bowl itself. 🙂
Sylvia, I am not doing soy right now during my Whole30. Could this dressing be made with cashews or something else?
I’m sure it could- soaked cashews and water or even hemp seeds and water. I haven’t tried so not sure of the amounts. You may have to play with it.