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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

Description

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.


Ingredients

  • 2 cups cooked grains-  brown rice, quinoa, buckwheat, millet, black rice, farro
  • 4 small purple potatoes (purple, red or white), sliced (see notes).
  • 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: 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


Instructions

  1. Start your grains cooking according to package directions.  You can do this ahead and refrigerate, or serve the grains warm.
  2. Blanch veggies. Bring a medium pot of salted water to simmer on the stove and add the sliced potatoes. Cover and simmer gently until fork-tender, about 10 minutes. (Note: you will reuse this same water for blanching the other veggies- so don’t dump it out. )
  3. Using a slotted spoon, remove the potatoes and set them aside, saving the hot 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. Prep the radishes, cucumber, carrot ribbons and avocado.
  5. Make the 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 over top. Add any optional additions and serve with green goddess dressing.

Notes

Calories are without dressing. Vegan Green Goddess dressing = 50 calories per 2 tablespoons.

Potatoes- feel free to use sweet potatoes. Cut into cubes, toss with olive oil, salt, and pepper, and roast on a parchment-lined sheet pan in the oven at 400F until tender, roughly 20 minutes.

Nutrition

  • Serving Size: 1 large bowl
  • 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