GODDESS BROWN RICE BOWL
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
- Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.
GREEN GODDESS SMOOTHIE BOWL
Add a splash of colour to your morning with this vibrant breakfast bowl of blended avocado, spinach and nut butter, topped with fresh fruit and seeds
Provided by Cassie Best
Categories Breakfast
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 463 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 45 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium
GREEN GODDESS BOWL
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.
Provided by Sylvia Fountaine| Feasting at Home
Categories vegan main
Time 40m
Yield 2
Number Of Ingredients 20
Steps:
- Bring a medium pot of salted water to simmer on the stove and add the potatoes. Cover and simmer gently until fork-tender, about 10 minutes. (You will reuse this water for blanching the other veggies- so don't dump it out. )
- Prep the radishes, cucumber, carrot ribbons and avocado, and make the dressing.
- Using a slotted spoon, remove the potatoes and set them aside, saving the warm 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.
- You can chill everything and serve over a bed of tender spring greens and grains, or you can serve this warm or at room temperature, over warm grains.
- 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.
- Divide the grains between bowls then arrange greens and veggies and serve with dressing.
Nutrition Facts : Calories 387 calories, Sugar 13.7 g, Sodium 93.4 mg, Fat 18.7 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 46.3 g, Fiber 20.4 g, Protein 15.7 g, Cholesterol 0 mg
GREEN GODDESS CHICKEN
Green goddess chicken is juicy and deliciously flavorful. Chicken thighs are marinated in our favorite green goddess dressing and then quickly cooked in a pan. It's a healthy dinner recipe that's easy to make and big on flavor.
Provided by Kristen Stevens
Categories Dinner
Time 22m
Number Of Ingredients 11
Steps:
- Begin by making the green goddess marinade. Combine the ingredients in your blender and blend on high until smooth. (see notes)
- Place the chicken thighs in a medium-sized bowl. Reserve 2 tablespoons of the dressing then pour the rest over the chicken. Toss to coat then cover the bowl and put it into your fridge. Let the chicken marinate for 1-4 hours.
- Heat a large, non-stick or cast iron pan over medium-high heat. Add the oil then add the chicken. Discard any marinade that remains in the bowl.
- Cook the chicken for 6 minutes per side. Remove the chicken from the pan and serve with the reserved marinade drizzled over the top.
Nutrition Facts : ServingSize 2 chicken thighs, Calories 397 kcal, Carbohydrate 3 g, Protein 46 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 215 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g
GREEN GODDESS BOWL
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
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 BOWLS
A healthy, glowing grain bowl that is so bright and GREEEN! Loaded with spinach, broccolini, green beans, cucumber, avocado, tarragon, mint and the best goddess dressing ever!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 19
Steps:
- To make the dressing, combine Greek yogurt, spinach, tarragon, mint, mayonnaise, lemon juice, lemon zest and garlic in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute; season with salt and pepper, to taste. Set aside. Cook farro according to package instructions; set aside. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place garbanzo beans in a single layer on the baking sheet. Place into oven and bake for 20 minutes. Remove from oven; add olive oil and chili lime seasoning. Gently toss to combine. Place into oven and bake until crisp and dry, an additional 15-17 minutes. Turn off oven and open door slightly; cool completely in oven for 1 hour. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and cutting the eggs in half lengthwise. Place broccolini and green beans in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 2-3 minutes; drain well. Divide farro into bowls. Top with garbanzo beans, eggs, broccoli, green beans, spinach, cucumber and avocado. Serve with dressing.
GREEN GODDESS GRAIN BOWL
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
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.
More about "green goddess bowl food"
GREEN GODDESS BOWL - SIMPLE VEGAN BLOG
From simpleveganblog.com
Reviews 4Category Main DishCuisine VeganTotal Time 30 mins
- Cook the quinoa and edamame beans according to package directions. Read this post if you want to learn how to cook quinoa properly.
- Assemble bowl by dividing quinoa, edamame beans, broccoli, spinach and cucumber between two serving bowls. Top with the pumpkin seeds and some chimichurri sauce to taste and serve immediately.
GREEN GODDESS BOWL - EAT THIS NOW! - SWEET N SASSY EATS
From sweetnsassyeats.com
5/5 (1)Servings 1Cuisine AmericanCategory Main Course
GREEN GODDESS GRAIN BOWL RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Calories 553 per servingTotal Time 15 mins
- Bring a medium pot of water to a boil. Add snap (or snow) peas and asparagus; cook until just tender, about 2 minutes. Rinse under cold water.
- Place farro in a shallow serving bowl. Top with peas, asparagus, tofu and radishes. Drizzle 2 tablespoons of the dressing on top (save extra for other use). Sprinkle with pumpkin seeds, if desired.
15 GODDESS BOWL RECIPES FOR WINTER - PUREWOW
From purewow.com
Estimated Reading Time 3 mins
- Bitchin? California Bowl. The name comes from the sauce—it’s a local San Diego favorite with almond butter, cilantro and a touch of chili powder.
- Green Goddess Detox Salad. We could basically take a bath in this spicy, creamy, herb-packed dressing.
- Butternut Squash Tahini Buddha Bowl. The Moroccan spice blend Ras el Hanout gives this vegan bowl a subtle smokiness.
- Green Goddess Bowl. With avocado, broccoli, kale and asparagus, you’ve definitely got your greens covered.
- Asian Quinoa Bowl with Peanut Baked Tofu. We love the crunch from the fresh carrots and cabbage.
- Farmers? Market Bowl with Green Goddess Sauce. A great way to use whatever’s fresh and seasonal.
- Lightened Up Protein Power Goddess Bowl. With lentils, spelt or wheat berries, and an addictive lemon-tahini sauce.
GREEN GODDESS BOWL (PALEO, WHOLE30, AIP) - THRIVING ON PALEO
From thrivingonpaleo.com
Reviews 2Servings 4Cuisine AmericanCategory Dinner, Lunch, Main Course
- SLOW COOKER OR INSTANT POT: Prepare the chicken by either placing the chicken, chicken stock or water, and 1/2 tsp sea salt into a slow cooker or Instant Pot. If using a slow cooker, cook on low for 6-8 hours. If using an Instant Pot, cook on HIGH for 6 minutes, then let the pressure naturally release for 5 minutes before releasing the rest. Remove the chicken and shred with 2 forks. (See freezing tip below)OVEN: You can also just roast the chicken in the oven at 425 F for 18-25 min (chicken breasts) or 30-40 min (chicken thighs) if you'd rather. Just omit the chicken stock in the recipe, sprinkle with sea salt, and roast on a baking sheet in a baking dish until no longer pink.
- Cut the broccoli into florets and remove the woody stalks. Slice the garlic into thin slices. Toss the broccoli with the garlic, oil, and sea salt, and then place on one half of a baking sheet covered with parchment paper (saving room for the asparagus on one side) or in a baking dish. Roast at 425 for 25 minutes.
- Prepare the asparagus by trimming the hard ends off of the asparagus and tossing it with 1 tbsp of cooking fat, 1/2 tsp sea salt, and optionally,1 tsp of Italian Seasoning. Put in a baking dish or remove the sheet pan with the broccoli from the oven when it has about 13 minutes left to cook and place the asparagus on the other side of the pan with the broccoli and continue roasting at 425 F for 10-12 minutes, or until easily the asparagus is pierced with a fork and the broccoli is done.
GREEN GODDESS SALAD BOWLS - A COUPLE COOKS
From acouplecooks.com
Reviews 2Category Main DishCuisine AmericanTotal Time 35 mins
- Cook the rice and quinoa together in 4 cups water, in a rice cooker, or on the stovetop until just tender.
- Meanwhile, heat a grill or grill pan to medium-high. Toss the eggplant, zucchini, and onions with the oil, za’atar, and salt. Grill, turning once, until tender and nicely charred, 4 to 6 minutes per side. Set aside to cool slightly.
- Make the Tahini Green Goddess Dressing: Puree all the ingredients and 2 tablespoons water in a blender until smooth and uniformly green. Serve or refrigerate in an airtight container for up to 5 days. (This recipe uses only about 3/4 cup of the dressing, so feel free to make a half recipe if you don’t think you’ll eat it all!)
GREEN GODDESS BUDDHA BOWL - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 50 minsCategory Main Course, Main DishCalories 347 per serving
- Snap about 1" off the ends of the broccolini and toss it in 1 tbsp of olive oil and salt and pepper. Heat a large cast iron skillet over medium-high heat and add broccolini. Sauté for 10 minutes, stirring often, until broccolini is wilted and slightly blackened.
- Remove broccolini and set aside. Using the same skillet, add kale and sauté for about 5 minutes until wilted.
GREEN GODDESS GLOW BOWL - THE GLOWING FRIDGE
From theglowingfridge.com
Reviews 58Total Time 20 mins
- In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
- In a separate pan, heat the vegetable broth (or oil; I no longer cook with oil) and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.
GREEN GODDESS SMOOTHIE BOWL - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (3)Total Time 5 minsCategory BreakfastCalories 247 per serving
BEST GODDESS BOWLS RECIPE - HOW TO MAKE GODDESS BOWLS
From delish.com
5/5 (6)Total Time 45 mins
- Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper.
GREEN GODDESS BOWL WITH RAW HONEY HERB ... - FANNETASTIC FOOD
From fannetasticfood.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 10 mins
- Heat the teaspoon of olive oil in a large saute pan over medium-high heat. Add the asparagus and snap peas and saute for 3-4 minutes, until crisp-tender and bright green. Season with salt and pepper.
- To assemble, divide the greens, bulgur, cucumbers, chickpeas, and sauteed veggies between four bowls. Toss with the green goddess dressing, then top with pumpkin seeds.
GREEN GODDESS NOURISH BOWL RECIPE: A PLANT-BASED POWER MEAL
From purehealthyliving.com
Estimated Reading Time 5 mins
GREEN GODDESS BOWL | DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
Estimated Reading Time 40 secs
GREEN GODDESS BOWL - LIV B.
From itslivb.com
Estimated Reading Time 2 mins
GREEN GODDESS BOWL WITH SUPERFOOD GREENS | FOOD MATTERS®
From foodmatters.com
Estimated Reading Time 40 secs
GREEN GODDESS BOWL - SPINACH FOR BREAKFAST
From spinach4breakfast.com
Estimated Reading Time 2 mins
GREEN GODDESS BOWL WITH GRAINS - FORKS OVER KNIVES
From forksoverknives.com
5/5 (3)Total Time 30 mins
ADD MAJOR GODDESS VIBES TO YOUR MORNING WITH ... - WELL+GOOD
From wellandgood.com
Servings 2Estimated Reading Time 2 minsCategory Breakfast
RECIPE: GREEN GODDESS FARRO & AVOCADO BOWL WITH CORN ...
From blueapron.com
4.2/5 Total Time 30 minsCuisine AmericanCalories 740 per serving
THE GREEN GODDESS BOWL - NOURISH: PLANT-BASED LIVING
From nourishmagazine.com.au
Estimated Reading Time 2 mins
GREEN GODDESS BOWL - BIG DELICIOUS LIFE
From bigdeliciouslife.com
Cuisine AmericanCategory BrunchServings 2Total Time 45 mins
FROM TEXAS SHEET CAKE TO GREEN GODDESS AND HERBED COUSCOUS ...
From onegreenplanet.org
Author Julia Sloan
GREEN GODDESS BOWL – FEEL FOOD CLUB
From feelfood.club
Servings 2Calories 450 per servingTotal Time 15 mins
GREEN GODDESS BOWLS | RECIPE | HEALTHY RECIPES, FOOD ...
From pinterest.ca
GREEN GODDESS SALAD BY YUMNA JAWAD | LIVE WITH KELLY …
From kellyandryan.com
GREEN POWER BOWL | AVOCADOS FROM MEXICO
From avocadosfrommexico.ca
COOKING GODDESS BOWLS VIDEO — GODDESS BOWLS ... - DELISH
From delish.com
FROZEN VEGAN PLANT-BASED GREEN GODDESS BOWL - HEALTHY CHOICE
From healthychoice.com
RECIPE - GREEN GODDESS BOWL - LCBO
From lcbo.com
GREEN GODDESS BOWL ARCHIVES - FOOD REVOLUTION NETWORK
From foodrevolution.org
11 SMOOTHIE GREEN GODDESS BOWL IDEAS | HEALTHY RECIPES ...
From pinterest.ca
SALADS & BOWLS AT PANERA BREAD WARRENTON | GREEN GODDESS ...
From locations.panerabread.com
GREEN GODDESS SALAD | VIRAL TIKTOK RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
GREEN GODDESS HARVEST BOWL AND SPIKED LEMONADE RECIPE ...
From wellandgood.com
ROASTED VEGGIE BOWL WITH GREEN GODDESS DRESSING | THE ...
From splendidtable.org
GREEN GODDESS BOWL - THE BITERY
From thebitery.de
10+ GREEN GODDESS SALAD RECIPES | EATINGWELL
From eatingwell.com
GREEN GODDESS BOWL – K E L L Y A L E X A N D E R
From raw-by-nature.com
GREEN GODDESS BOWLS RECIPE – MOTHER EARTH LIVING | HEALTHY ...
From motherearthliving.com
GREEN GODDESS VEGGIE BOWL (THE HOOK)
From traderjoes.com
GREEN GODDESS BOWLS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love