Green Goddess Veggie Bowl (Printable)
A nourishing bowl with fresh veggies, creamy avocado, quinoa, and a zesty green dressing for a vibrant meal.
# What You’ll Need:
→ Vegetables
01 - 1 cup snap peas, trimmed
02 - 1 cup cherry tomatoes, halved
03 - 1 large carrot, peeled and julienned
04 - 1 cup cucumber, sliced
05 - 4 cups mixed salad greens
06 - 1 ripe avocado, sliced
07 - 1/2 cup shredded red cabbage
08 - 1/4 cup radishes, thinly sliced
→ Grains
09 - 1 cup cooked quinoa, cooled
→ Green Goddess Dressing
10 - 1/2 cup Greek yogurt
11 - 1/4 cup mayonnaise
12 - 1/4 cup fresh parsley, chopped
13 - 2 tablespoons fresh chives, chopped
14 - 2 tablespoons fresh basil, chopped
15 - 1 tablespoon fresh tarragon, chopped (optional)
16 - 1 tablespoon lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 small garlic clove, minced
19 - Salt and freshly ground black pepper, to taste
→ Garnish
20 - 2 tablespoons toasted pumpkin seeds
21 - 2 tablespoons crumbled feta cheese (optional)
# How-To Steps:
01 - Cook quinoa according to package directions if not already prepared. Allow to cool completely before assembling bowls.
02 - Bring a small pot of salted water to boil. Add snap peas and cook for 1-2 minutes until bright green. Drain immediately and rinse under cold water to stop cooking and preserve crunch.
03 - Distribute salad greens evenly among four serving bowls, creating a bed for the remaining vegetables.
04 - Arrange snap peas, cherry tomatoes, julienned carrot, cucumber, avocado, red cabbage, and radishes in sections over the greens. Add cooled quinoa to each bowl for a visually appealing presentation.
05 - Whisk together Greek yogurt, mayonnaise, parsley, chives, basil, tarragon (if using), lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and well combined.
06 - Drizzle the green goddess dressing generously over each bowl. Sprinkle with toasted pumpkin seeds and crumbled feta cheese if desired. Serve immediately while vegetables remain crisp.
# Expert Advice:
01 -
- The homemade green goddess dressing puts bottled versions to shame and comes together in minutes
- You can prep all the vegetables ahead and assemble when hunger strikes
02 -
- The dressing tastes even better after sitting for an hour, so make it first if you can plan ahead
- Room temperature vegetables absorb more dressing flavor than cold ones straight from the fridge
03 -
- Use a vegetable peeler to create paper thin ribbons of carrot for a more elegant presentation
- Toast your pumpkin seeds in a dry pan until fragrant and they'll add way more flavor