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, 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
- 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. )
- Prep the radishes, cucumber, carrot ribbons and avocado, and make the dressing.
- 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.
- 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.
- 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 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
Keywords: green godess bowl, green goddess bowls, vegan buddha bowl, vegan bowl, green goddess bowl, spring buddha bowl,