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Green Goddess Bowls
5 from 15 votes

Green Goddess Bowls

Green Goddess Bowls combine cooked farro, roasted and seasoned garbanzo beans, steamed broccolini and green beans, fresh baby spinach, sliced cucumber, and diced avocado paired with hard-boiled eggs. The dish is brought together with a creamy herbaceous dressing made from Greek yogurt, fresh herbs, lemon, and garlic, creating a balanced, colorful bowl full of textures and fresh flavors.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup farro
  • 1 garbanzo beans 16-ounce can, drained and rinsed
  • 1 tablespoon olive oil
  • 1 ½ teaspoons chili lime seasoning
  • 4 egg large
  • 1 broccolini bunch
  • 8 ounces green beans
  • 1 ½ cups baby spinach
  • ½ English cucumber sliced
  • 1 avocado halved, peeled, seeded and diced
For the dressing
  • 1 cup Greek yogurt 2% fat
  • 1 cup baby spinach
  • ¼ cup tarragon fresh leaves
  • ¼ cup mint leaf fresh
  • 2 tablespoons mayonnaise olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 2 teaspoons lemon zest
  • 1 clove garlic
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. 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.
  2. Cook farro according to package instructions; set aside.
  3. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. 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.
  5. 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.
  6. 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.
  7. Divide farro into bowls. Top with garbanzo beans, eggs, broccoli, green beans, spinach, cucumber and avocado.
  8. Serve with dressing.