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
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.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 2 1x
- Category: vegan main
- Method: stove top
- Cuisine: Northwest
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
Keywords: healthy bowls, vegan bowls, green goddess dressing, green goddess bowls, vegan buddha bowl, vegan bowl, green goddess bowl,
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.
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!