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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