Green Goddess Grain Bowl Recipes

GREEN GODDESS GRAIN BOWL

Green Goddess Grain Bowl image

Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.

Provided by Katherine Sacks

Categories No Meat, No Problem Grains Broccoli Sugar Snap Pea Yogurt Herb Cucumber Avocado Tarragon Seed Dinner Vegetarian Egg

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound broccoli florets (about 10 cups)
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 large eggs
8 ounces sugar snap peas
1 cup whole-milk yogurt
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
4 cups cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
1/4 cup toasted pumpkin seeds (pepitas)

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.

GREEN GODDESS GRAIN BOWL

Green Goddess Grain Bowl image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

Ingredients

One 8.8-ounce packet prepared long-grain rice with wild rice, heated
1/2 cup shredded rotisserie chicken
1/4 cup finely shaved fennel bulb
1/4 cup red bell pepper, finely sliced
1/2 pink grapefruit, segmented
1/4 small avocado, thinly sliced
2 tablespoons toasted pepitas
Kosher salt and ground black pepper
2 tablespoons prepared green goddess dressing
Lime wedges, for garnish

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

Green Goddess Bowl image

This bowl isn't just a green goddess bowl because of the name of the dressing -- it also makes you feel like a goddess after eating it! Use whatever herbs and veggies you have available in every shade of green. Cilantro or dill can be substituted for basil. Swap out the lemons with limes or use sour cream instead of yogurt... the possibilities are endless!

Provided by Gabriela Rodiles

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 20

Ingredients

1 cup basil leaves, tightly packed
3/4 cup full-fat Greek yogurt
3 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 teaspoon lemon zest
3 scallions, whites only, chopped (reserve greens for topping)
1 small jalapeno, halved, seeds optional
1 small clove garlic
Kosher salt
2 tablespoons olive oil
3 cups broccoli florets (about 5 ounces)
1 tablespoon olive oil
Kosher salt
1 cup sugar snap peas, cut in half on the bias (about 3 ounces)
3 ounces asparagus, cut into thirds (about 1 cup)
4 ounces thin rice noodles
1 small cucumber, thinly sliced (about 2 ounces)
2 tablespoons thinly sliced scallion greens (from reserved greens)
1/2 ripe avocado, sliced

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

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