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. 

 Green 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. 

This Green Goddess Bowl is all about fresh spring veggies piled over your choice of warm grains or greens and topped with the most delicious, creamy, herby, vegan Green Goddess Dressing ever.

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.

Use it as a road map for your own healthy bowls, and substitute other suitable veggies, based on the season.

Try using a vegetable peeler on carrots, daikon and cucumbers to create pretty ribbons!

A creamy and delicious Vegan Green Goddess Dressing that is full of flavor and low in calories. Nut-Free and GF! #vegangreengoddessdresssing

The dressing!

Either make the Green Goddess Dressing in the recipe card which features silken tofu as the base, or make this Herby Hemp Dressing! 


Green 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. 

The base of the Green Goddess Bowl can either be warm grains (quinoa, farro, freekeh, buckwheat –  or a bed of tender greens ( or use both!).

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

Have a great weekend!


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

Green Goddess Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: vegan main
  • Method: stove top
  • Cuisine: Northwest
  • Diet: Vegan


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.


  • 4 small purple potatoes ( purple, red or white), sliced.
  • 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: cooked grains ( quinoa, buckwheat, millet, black rice, farro) tender lettuces sunflower sprouts, microgreenspickled 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


  1. Bring a medium pot of salted water to simmer on the stove and add the potatoes. Cover and simmer gently until fork-tender, about 10 minutes. (You will reuse this water for blanching the other veggies- so don’t dump it out. )
  2. Prep the radishes, cucumber, carrot ribbons and avocado, and make the dressing.
  3. Using a slotted spoon, remove the potatoes and set them 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.
  4. 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.
  5. 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.
  6. Assemble the Bowls: Divide the grains between bowls then arrange greens and  veggies and serve with dressing.


Calories are without dressing.

Vegan Green Goddess dressing = 50 calories per 2 tablespoons

FYI- I actually prefer the Herby Hemp Dressing here!


  • Serving Size:
  • 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


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  1. 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!!

  2. Yes! Kids love the shaved carrots, everyone loved the dressing. Leftover dressing perfect for veggie tip. Unbelievably good. Recommend!

  3. A bountiful feast in a bowl. Bursting with flavor from that amazing dressing. And I stayed full for hours. Thanks Sylvia!

  4. 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!


  5. 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!

    1. 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. 🙂

      1. Sylvia, I am not doing soy right now during my Whole30. Could this dressing be made with cashews or something else?

        1. 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.

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