Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing

Name: Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 people
Ingredients: 4 cups cooked brown rice; 1 bunch radishes; 1 bunch asparagus; 1 small head cauliflower; 1/2 pound fingerling potatoes; 2 medium golden beets; 1 cup peas; 1 large avocado; 1/4 cup cider vinegar; 1/4 cup fresh lime juice; 1/3 cup olive oil; 2 teaspoons pure maple syrup; 1 cup fresh herbs; 2 tablespoons fresh chives; 1 clove garlic; 1/2 teaspoon sea salt; 2 ounces mixed greens; 1/2 cup Watercress; 1/3 cup sunflower seeds

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
3 people
Calories
835 kcal
Course
Main Course
Cuisine
American

Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing

Tyler Espinosa

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Fresh, flavorful, vibrant roasted vegetable Buddha Bowls with creamy herby green goddess dressing is an amazing go-to for lunches and dinners!

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Ingredients

Servings

Buddha Bowls:

4 cups cooked brown rice
1 bunch radishes
1 bunch asparagus trimmed and chopped
1 small head cauliflower chopped into florets
1/2 pound fingerling potatoes chopped
2 medium golden beets sliced
1 cup peas

Avocado Green Goddess Dressing:

1 large avocado
1/4 cup cider vinegar
1/4 cup fresh lime juice
1/3 cup olive oil
2 teaspoons pure maple syrup
1 cup fresh herbs see note*
2 tablespoons fresh chives chopped
1 clove garlic minced
1/2 teaspoon sea salt to taste

For Serving:

2 ounces mixed greens see note**
1/2 cup Watercress or microgreens of choice
1/3 cup sunflower seeds

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Instructions

Prepare the Buddha Bowls:

Preheat the oven to 400 degrees F. And cook rice according to package instructions.
Spread the radishes, cauliflower, asparagus, and potatoes over one or two large baking sheets. Drizzle vegetables with olive oil, sprinkle with sea salt, and use your hands to toss everything together to make sure all of the vegetables are coated (Note: you can also add various spices or dried herbs for more flavor - try paprika, dried oregano, thyme, garlic or onion powder, etc).
Place the sliced beets on a long sheet of foil, then wrap them into a foil packet. Place the foil packet on the baking sheet with the other vegetables.
Roast the vegetables for 20 to 30 minutes, stirring once halfway through, or until vegetables are cooked to desired doneness (Note: if you like your beets very soft, leave the foil packet in the oven another 10 minutes).
Divide the cooked rice between 3 or 4 bowls. Add desired amount of mixed greens (or beet greens), followed by roasted vegetables, watercress, and sunflower seeds. Drizzle desired amount of green goddess dressing on top, and enjoy!

Prepare the Green Goddess Dressing:

Add all of the ingredients for the green goddess dressing to a food processor or blender. Process until completely combined and creamy (Note: dressing will be very thick...for a thinner consistency, add 2 to 3 tablespoons of water). Transfer to a sealable container or jar and refrigerate until ready to use.

Notes

*I used ½ cup basil, ⅓ cup sage, and a couple tablespoons of mint. You can also use parsley
The dressing keeps for 5 days in a sealed container
**I chopped up the greens attached to the beets as my source for greens. You can also use baby spinach, kale, chard, spring green mix, etc.