A Vegan Spring Goddess Bowl featuring the best of fresh spring produce arranged beautifully over a bed of greens or grains and topped with a creamy vegan green goddess dressing.
Here’s a little spring love for you in a bowl. This Spring Goddess Bowl is all about fresh seasonal spring veggies piled over your choice of 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 Spring Goddess Bowl features spring 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 ingredients but use it as a map for your own bowls, and substitute other veggies or beans. And have fun with it, using a veggie peeler on carrots and cucumbers to create ribbons.
Above is the vegan version. Now of course you could make this with a non-vegan Green Goddess dressing which is tasty too!
So there are two dressing options for you, both full of flavor!
Here is the non-vegan version of Green Goddess dressing below.
And if you’re curious about calories…..the vegan version contains 50 calories per 2 tablespoon serving and the non vegan version contains 127 calories per 2 tablespoons.
The base of the Spring Goddess Bowl can either be greens- butter lettuce is really nice- or for heartier appetites, 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!
Spring Goddess Bowl
Spring 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.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2
- Category: vegan main
- Method: stove top
- Cuisine: Northwest
Ingredients
Spring Goddess Bowl
- 4–6 small purple or red potatoes
4 radishes, sliced ( or daikon)
1 Turkish cucumber, sliced into ribbons – use a veggie peeler
1 carrot, sliced into ribbons- use a veggie peeler ( or grated raw beets)
1 avocado, sliced in half, pixilated (or cross-hatched)
1 cup shelled edamame ( or other bean)
10 asparagus spears
10 green beans ( or snow peas!)
Optional additions: cooked grains, butter lettuce or little gems, sunflower sprouts, pickled onions, hemp, or sunflower seeds.
Green Goddess Dressing ( non vegan)
- 1/2 cup sour cream
1 scallion
1 fat garlic clove
1/4 cup fresh tarragon
1/4 cup fresh dill
1/4 cup fresh Italian parsley
1/4 teaspoon kosher salt, more to taste
1/8 teaspoon cracked pepper
1 tablespoon lemon, more to taste
1/2 cup thick, plain yogurt or mayo
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
- ½ teaspoon pepper
Instructions
Bring a medium pot of water to simmer on the stove and add the potatoes, whole. Cover and simmer gently until fork tender, about 15 minutes.
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 either chill everything and serve it over a bed of tender spring greens, or you can serve warm or at room temperature, on its own, or over grains or greens
Divide between two bowls and serve with dressing.
Green Goddess Dressing:
NON VEGAN Goddess Dressing : place everything but the yogurt in a food processor. Pulse repeatedly until well-combined, but not too smooth. (Do not process continuously, or your dressing will break down and get runny.) Place in a bowl and stir in the yogurt. Taste, adjust lemon and salt. If using fat-free yogurt, you may need to add a tablespoon of olive oil.
VEGAN 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
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. 🙂
How gorgeous and delightful! Looks so fresh and delicious.