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Home » Salads and Bowls » Green Goddess Bowl with Herby Hemp Dressing

Green Goddess Bowl with Herby Hemp Dressing

March 19, 2021 by emmamcdonald Leave a Comment

buddha bowl with green goddess dressing

buddha bowl with green goddess dressing

This vegan green goddess bowl is perfect for meal prep! I like to make all the components in advance and keep them in the fridge for work from home lunches. I find the chickpeas get the crunchiest when cooked from scratch. It is also a lot cheaper this way! I cook a big bunch then freeze them! Of course, this is not always possible, and canned will do as well!

Other great recipes for meal prep: Sweet Potato, Broccoli, Farro bowl with queso and coconut bacon, Winter Harvest Bowl with Dukkha

Follow along on Instagram for more inspiration! @plentyfullvegan Make sure to send me a DM if you make it!

Prep – Tofu Feta

Vegan Green Goddess Bowl

Green Goddess Bowl with Herby Hemp Dressing
 
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Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
This greed goddess buddha bowl is perfect for meal prep.
Serves: 2
Ingredients
  • In Advance prep: 1 batch tofu feta
  • BOWL:
  • ½ cup quinoa
  • 1 can chickpeas (1.5 cups if cooking from fresh)
  • 1 tbsp extra virgin olive oil
  • 1-2 tsp Italian seasoning (or some oregano, thyme, and basil)
  • 1 beet
  • 1 large carrot
  • 1-2 avocados
  • 2 mini cucumbers
  • Greens of choice
  • DRESSING:
  • ½ cup Hemp Seeds
  • ¼ Cup Water
  • 1 bunch herbs of choice - cilantro, basil, or dill (or a mix work well)
  • 3 Tbsp lemon juice or apple cider vinegar
  • 2 tsp dijon mustard
  • 1-2 tsp maple syrup
Instructions
  1. Preheat your oven to 375 degrees.
  2. First, make tofu feta by blending all ingredients.
  3. Drain and rinse your chickpeas lay on a baking sheet. Dry your chickpeas with a clean tea towel or paper towel. Toss with olive oil and seasoning and bake for 30 -35 minutes. Let sit for about 10 minutes to get crunchy.
  4. While the chickpeas are baking, peel beets and carrots. Use a grater to grate. These are great to keep in the fridge for meal prep.
  5. To make the dressing, add all ingredients to a blender and blend. store leftovers in the fridge.
  6. Assemble the bowl: add greens and quinoa to a bowl with a little bit of dressing. Add your chickpeas, carrots, beets, and tofu feta with more dressing.
  7. I also like to add olives to this - I know this is not everyone's favorite! So feel free to omit.
3.5.3251

Filed Under: Recipes, Salads and Bowls

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Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
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