Green Goddess Bowl Recipe
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.
How to Make the Best Green Goddess Bowl
This Green Goddess Bowl is the ultimate spring meal, packed with vibrant vegetables and a creamy, herb-loaded vegan dressing that will have you coming back for seconds. The combination of tender grains, crisp vegetables, and that irresistible green goddess dressing creates a bowl that’s as nourishing as it is delicious.
The star of this recipe is the homemade green goddess dressing. Made with silken tofu for creaminess and loaded with fresh tarragon, parsley, and dill, it transforms simple vegetables into something extraordinary. Tarragon is the secret ingredient here—it gives the dressing a subtle anise-like complexity that sets it apart from other herb dressings.
Whether you’re looking for a satisfying vegan main course or a colorful addition to your meal prep rotation, this Green Goddess Bowl delivers on both flavor and nutrition. The blanched vegetables stay bright and tender-crisp, the grains provide a hearty base, and that dressing ties everything together beautifully.
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.
Ingredients
Bowl Base
Green Goddess Dressing
Instructions
Prepare the Vegetables
- Cook grains according to package directions. You can do this ahead and refrigerate, or serve the grains warm.
- 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. Save the water for blanching the other veggies.
- Using a slotted spoon, remove the potatoes and set them aside. 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.
- Prep the radishes, cucumber, carrot ribbons, and avocado.
Make the Dressing
- Place all dressing ingredients in a blender. Blend until smooth, adding up to one more tablespoon water if necessary to get the blender going.
- Scrape down sides and blend again. Taste and adjust salt and lemon as needed. Makes about 1 3/4 cups dressing.
Assemble the Bowl
- Divide the grains between bowls, then arrange greens and veggies over top.
- Add any optional additions like tender lettuces, sunflower sprouts, microgreens, pickled onions, hemp seeds, or sunflower seeds.
- Serve with green goddess dressing drizzled on top.
Notes
- The dressing will keep up to 7 days in the fridge.
- For the herbs, a combination of 1/4 cup Italian parsley, 1/4 cup dill, and 1/2 cup tarragon works beautifully. Feel free to substitute basil.
- Try swapping snow peas for green beans, or fava beans for edamame.
- Purple, red, or white potatoes all work well in this recipe.
