Vegan Green Goddess Bowl

A  Vegan Green Goddess Bowl featuring the best of fresh seasonal produce arranged beautifully over a bed of greens or grains, topped with a creamy vegan green goddess dressing. 

Here’s a little love for you in the form of a buddha bowl. This Green Goddess Bowl is all about fresh seasonal veggies piled over your choice of warm grains or greens and topped with the most delicious, creamy, herby, vegan Green Goddess Dressing ever. And guess what? This nut-free version of the Green Goddess Dressing is very low in calories and doubles as a yummy dip for veggies. Truth be told, the Green Goddess Bowl was an excuse for the dressing. 🙂

The Green Goddess Bowl features lots of healthy veggies, both cooked and raw. It can be adapted based on the seasons. Right now I’m serving it up with asparagus, new potatoes, green beans, radishes, purple potatoes, edamame, avocado, pickled onion, and sprouts. I realize it’s a little early for some of these spring ingredients-  but my hope is that you will use it as a road map for your own healthy bowls, and substitute other suitable veggies, based on the season.

And please have fun with it! Try using a vegetable peeler on carrots, daikon and cucumbers to create  pretty ribbons!

The vegan Green Goddess Dressing, like I said earlier was the reason the green goddess bowl came about. It’s also good as a tasty veggie dip!

The base of the Green Goddess Bowl can either be warm grains or cool greens ( or both!) – butter lettuce is really nice- or for heartier appetites, this quinoa works well.

As the season changes, so will the bowl depending on what’s in season.

Have a great weekend!

xoxo

For more delicious Heathy Bowls but sure to look the recipe page that features all of them here! 

Vegan Green Goddess Bowl

★★★★★

5 from 1 reviews

Green Goddess Bowl loaded up with delicious spring veggies and a vegan green goddess 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.

• Author: Sylvia Fountaine
• Prep Time: 20
• Cook Time: 15
• Total Time: 35 minutes
• Yield: 2 1x
• Category: vegan main
• Method: stove top
• Cuisine: Northwest

Scale 1x2x3x

Ingredients

• 4–6 small  potatoes ( purple, red or white)
  4 radishes, sliced ( or try daikon radish ribbons)
  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 beans, like green garbanzos! )
  10 asparagus spears, or green beans!
  10 green beans ( or try snow peas!)
  Optional additions: cooked grains, butter lettuce or little gems, sunflower sprouts, pickled onions, hemp, or sunflower seeds.

Vegan Green Goddess 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

Bring a medium pot of salted water to simmer on the stove and add the potatoes, whole. Cover and simmer gently until fork tender, about 15 minutes. (You will reuse this water for blanching the other veggies- so don’t dump it out. )
Prep the radishes, cucumber, carrot ribbons and avocado, and make the dressing.

Using a slotted spoon, remove the potatoes and set aside, saving the warm 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.

You can chill everything and serve over a bed of tender spring greens and grains, or you can serve this warm or at room temperature, over warm grains.

Divide between two bowls and serve with dressing.

VEGAN 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.

Notes

Calories are without dressing.

Vegan dressing = 50 calories per 2 tablespoons

Non vegan = 127 calories per 2 tablespoons

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