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Active Time
45 minutes
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Total Time
45 minutes
Bright and refreshing green goddess dressing perks up the grains in this delicious bowl, filled to the brim with all the green veggies. Use whatever herbs you'd like for the dressing, but tarragon is a classic addition that gives green goddess dressing its herbaceous kick.
Ingredients
4 servings
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
Step 5
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.
Leave a Review
Reviews (27)
Back to TopMy wife liked it, but it turns out that I don't like green goddess, let alone with the other textures. Particularly broccoli and cucumber. :/
benj
Sonoma
6/7/2022
SO GOOD
Anonymous
Portland, OR
5/4/2021
Made this tonight, loved it. Used veggies I had on hand, asparagus, broccoli, cauliflower, red pepper. Replaced eggs with chicken breast made in Instapot. The green goddess dressing was divine. Arranged all ingredients in a bowl, added a bit of goat cheese and drizzled dressing over top.
Dmorettin
Ontario Canada
5/2/2021
Great receipe. I mixed chopped mint and pomegranate seeds into the farro, and it gave it a nice touch of sweetness.
BeOurGuest87
Miami
2/6/2021
It's a lot of work, but worth it if you have the time. Super flavorful and delicious. Best part, it's satisfying and filling!
jessicazucker
SF, CA
12/16/2020
I made this tonight for the second time, & it's definitely a keeper. I eat grain-free & dairy-free, but it's easy to adapt by using cauliflower rice and unsweetened coconut milk yogurt. So flavorful and such a rich variety of vegetables. I topped it tonight with slices of seared rare tuna. We'll be eating this regularly.
paulareed
Lakewood, OH
12/14/2020
My favorite Quarantine recipe! So many ways to vary it as well - tri-color quinoa works great, using a combo of roasted veggies along with broccoli - sweet potatoes and asparagus are particularly good - I top my buddha bowl with roasted salmon, grilled chicken or roasted tofu!
katwin754
Hingham, MA
11/6/2020
This was spectacular! I had some whipped ricotta so added a smear of that to the bowl and only had cilantro so used that in the dressing. SO SO good; can’t wait to make it again.
Anonymous
Toronto, ON
5/17/2020
What a great and refreshing recipe! I did everything as written except I added roasted asparagus because it’s in season and so tasty right now. I like this for a spring or summer dish because how clean and bright it all came together.
stephaniemgraham
Franklin, TN
4/21/2020
LOVED this recipe! I used Farro and added roasted asparagus and scallions as well as all the other ingredients. For the dressing, I followed the recipe and added some zhug to it to add a little kick. I also poached the egg and it was delightful. Excellent flavor and I love that you can change to vegetables up for the season.
stephaniemgraham
Nashville
4/10/2020
It was good. I used quinoa. I added some fermented red cabbage to give it more color and some more zip.
Artspiritnicole
Phoenix, AZ
11/23/2019
Fell in love with this recipe! Would recommend half the salt, but 150% will make it again
gmaemaw
Bellevue, NE
6/20/2019
Loved this! Tasty, filling, healthy.
rosski
Seattle, WA
4/17/2019
Delicious. I made it with quinoa for extra protein. Everybody loved it and there was plenty of leftover dressing.
ellenrls
Baltimore
8/20/2018
I ran this recipe through MyFitnessPal and got approximately 650 kcals and 22 gr protein per serving, which sounds reasonable for these ingredients. I calculated using brown rice as the grain as it was the easiest to find in the database. Usually where these recipe calculators trip up is with the grains, using data for uncooked rather than cooked. (I have not made this recipe but it forced me to rate in order to post)
lizberke
Logan, UT
6/10/2018
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