Tangy Green Goddess Bowls (GF, Vegan Friendly)

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Bowls are such a staple meal in my weekly routine, and this variation will definitely be in the rotation. It is made with fresh ingredients from my local farm, with so much texture and flavor from roasted chickpeas, avocado, quinoa, capers, raisins, walnuts and a tangy green goddess dressing.

When I picked up my very first share of produce from the CSA program I joined, it was filled with green. The crops that were ready are cold weather crops according to the farm, and they plant them in the cooler weather and allow the warmer air from late spring to ripen them for harvest.

The share included romaine, arugula, spinach, basil and honey from their own bees, and, after staring at them for a good 10 minutes with uncertainty, I finally realized I wanted to create a bowl with these ingredients. Bowls are inherently simple in nature, so high quality, seasonal ingredients are best in order to carry it through and satisfy your palette.

Pictured above: CSA program items

The basil and honey inspired me to go a different route than basil pesto, thus leading me to green goddess. This version is a bit lighter than the traditional green goddess dressing you typically find, only using a tablespoon of greek yogurt (or vegan yogurt!) and focusing on the herbs and tang from the lemon and vinegar. The honey (or maple syrup for vegans) is there to help balance it all out as well.

The classic layout for many bowls is also used here. They typically have a roasted component, a grain, lettuce, dressing and some add-ins to create texture and flavor. I chose to roast the chickpeas for a smokey flavor and for protein, then added quinoa (which is totally interchangeable with whatever grain you prefer) and added in a holy trio (in my opinion) which is walnuts, capers and raisins, plus some green onion.

It may seem like a lengthy recipe at first glance, but I promise you, it is so simple! Everything for the dressing gets dumped into a blender. It is the perfect late spring/early summer bowl!

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TANGY GREEN GODDESS BOWLS

(makes 2 full dinner portions or 3 small portions)

Ingredients

For the quinoa:

• 1 cup quinoa, rinsed

• 2 cups water or broth (I used bouillon paste)

For the smoked paprika chickpeas:

• 1-15 oz. can of chickpeas, rinsed and drained

• 2 tbsp. olive oil

• 1 tsp smoked paprika

• ¼ tsp garlic powder

• ¼ tsp dried oregano

• 1 tsp of salt

• ½ tsp black pepper

For the tangy green goddess dressing:

• ½ cup fresh basil, loosely packed

• ½ cup fresh parsley, loosely packed

• ½ cup green onion (about 2-3 stalks, cut into quarters before measuring)

• ¼ cup olive oil

• 1 small-medium clove of garlic

• juice of 1 lemon

• 1 tbsp white wine vinegar

• 1 tbsp greek yogurt or vegan yogurt

• 1 tsp local honey or maple syrup

• ½ tsp salt

• ½ tsp black pepper

For the salad:

• 6 cups mixed lettuce (I used spinach, arugula and romaine)

• 1/3 cup raisins, chopped

• 2 tbsp. green onion, chopped then measured

• 2 tbsp. capers, drained

• 1/3 cup walnuts, chopped

• ½ an avocado, sliced or diced

• feta or goat cheese for crumbling (optional, not pictured above)

Instructions

1. Start by preheating the oven to 425F and lining a baking sheet with parchment. Then, make the quinoa.

For the quinoa:

1. Add broth or water to a small pot, then bring to a boil. Once boiling, add the quinoa and reduce heat to a simmer.

2. Cover and let cook for about 10-15 minutes (see package directions), then remove from heat, fluff with a fork and cover for about 5 minutes. After the 5 minutes, uncover quinoa to cool slightly and set to the side.

While the quinoa cooks, prepare the chickpeas:

1. In a bowl, toss the chickpeas in the oil, smoked paprika, garlic powder, oregano, salt and pepper, then place onto the tray. Be sure they are fairly spread out ensure they get crispy.

2. Bake for 10 minutes, then stir them around and place them back into the oven for another 7-10 minutes. Remove them from the oven once they’re golden and crispy, then set aside.

While the chickpeas and quinoa are cooking, make the dressing:

1. Combine all ingredients into a small blender (I used my ninja bullet) and blend until it is smooth.

While the chickpeas and quinoa are cooling, prepare the salad and make the bowls:

1. Chop the lettuce, then place into a large bowl.

2. Add chopped raisins, green onion, capers, walnuts and a few tablespoons of the dressing and toss it to combine, then divide evenly into 2 or 3 bowls.

3. Add the quinoa to one side of the bowls, then follow with the chickpeas next to it.

4. Top with avocado, cheese if using (not pictured above) and the remaining dressing, then enjoy!