Green Goddess Bowls Food

GREEN GODDESS BOWLS

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 BOWL

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.

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.

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 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.