Best Green Goddess Bowl Recipes

GREEN GODDESS GRAIN BOWL

Steps:

• Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
• Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
• Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
• Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

BRYANT LAKE BOWL - SMOKED TROUT AND BEET SALAD WITH GREEN GODDESS DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next, rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.
• Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.
• Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.
• Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.
• Mix everything in a 2-quart bowl or larger.
• Can be stored in your refrigerator for up to 7 days.
• If you like your dressing greener, increase the herbs.
• If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic!

GREEN GODDESS SMOOTHIE BOWL

Steps:

• Slice the bananas and arrange over a small baking tray lined with parchment. Freeze for 2 hrs until solid. (You can now transfer the banana slices to a freezer bag and freeze for 3 months, or continue with the recipe.)
• For the seed mix, heat oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Tip the seeds, coconut and almonds into a bowl, add the cinnamon and drizzle over the honey, agave or maple syrup. Toss until everything is well coated, then scatter over the baking tray in an even layer. Bake for 10-15 mins, stirring every 5 mins or so, until the seeds are lightly toasted. Leave to cool. Will keep in an airtight container for up to 1 month.
• Put the avocado, mango, spinach, milk, nut butter, frozen banana slices and honey (if using) in a blender and whizz to a thick smoothie consistency - you may have to scrape down the sides with a spoon a few times. Divide between two bowls and arrange the fruit on top. Scatter 1-2 tbsp of the seed mix over each bowl and eat straight away.

GREEN GODDESS SHRIMP DIP IN A SOURDOUGH BOWL

Steps:

• Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, dill, tarragon, parsley, scallions, mayonnaise and sour cream to the food processor and process until smooth.
• Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with ½ teaspoon salt, a few grinds of pepper, and hot sauce to taste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
• Preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell; set aside. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce. Bake until toasted, 5 to 8 minutes. Fill the loaf with the dip and top with dill. Serve with the toasted bread and crackers and/or crudites.

GREEN GODDESS GRAIN BOWL

Steps:

• Place the contents of the rice grain packet in the base of a serving vessel. Assemble the bowl by placing the chicken, fennel, peppers and grapefruit in small piles on the rice base. Fan the avocado slices on the rice. Garnish with the pepitas in the center of the bowl and season to taste with salt and pepper. Drizzle green goddess dressing across all ingredients and serve with lime wedges.

GREEN GODDESS BOWL

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: Add the basil, yogurt, chives, parsley, lemon juice, lemon zest, scallion whites, jalapeno, garlic and 3/4 teaspoon salt to a mini food processor. Pulse until roughly combined (about 10 times), scraping down the sides halfway through. With the motor running, drizzle in the oil until the dressing is smooth and creamy, scraping down the sides occasionally. Transfer the dressing to a small bowl, cover with plastic wrap and keep refrigerated until ready to serve.
• For the toppings: Toss the broccoli florets, oil and 1/4 teaspoon salt on a baking sheet. Bake until some parts are charred but still bright green, about 10 minutes. Set aside to cool, about 10 minutes.
• Bring a medium pot of salted water to a boil. (This pot will be used to cook the snap peas, asparagus and noodles.) Prepare a large bowl of ice water.
• Add the snap peas to the pot of boiling water and cook until crisp but still bright green, about 30 seconds. Remove with a slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
• Add the asparagus to the pot of boiling water and cook until crisp but still bright green, about 1 minute. Remove with a slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
• Cook the rice noodles per package instructions. Rinse with cold water and drain well. Transfer to a medium bowl and toss with 1/4 cup of the green goddess dressing.
• To serve, divide the noodles between bowls. Top with the broccoli, snap peas, asparagus, cucumber, scallion greens and sliced avocado. Generously drizzle the remaining green goddess dressing all over and serve

GREEN GODDESS BUDDHA BOWL

Steps:

• Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
• Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
• Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
• Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.