Green Goddess Bowl Recipes

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 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 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 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.