Green Goddess Bowls
A healthy, glowing grain bowl that is so bright and GREEEN! Loaded with spinach, broccolini, green beans, cucumber, avocado, tarragon, mint and the best goddess dressing ever!
After those Thai chicken buddha bowls, I’ve been on a grain bowl kick.
Maybe it’s because I’m on a crash diet since we’re going to Thailand in 6 weeks. Or maybe it’s because I’m turning 30 next month. Or maybe it’s because of those healthy eating New Year’s resolutions.
No wait.
I don’t think it’s any of those. I just really love a grain bowl.
Farro has clearly been my new obsession. That and this goddess dressing. Who knew that tarragon and mint could pack such a flavor punch?
I also really need greens in my life. I don’t think I’ve worked off all those croissants and baguettes from Paris just yet.
Green Goddess Bowls
Ingredients
- 1 cup farro
- 1 16-ounce can garbanzo beans, drained and rinsed
- 1 tablespoon olive oil
- 1 ½ teaspoons chili lime seasoning
- 4 large eggs
- 1 bunch broccolini
- 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 2% Greek yogurt
- 1 cup baby spinach
- ¼ cup fresh tarragon leaves
- ¼ cup fresh mint leaves
- 2 tablespoons olive oil mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 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.
- Cook farro according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- 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.
- Divide farro into bowls. Top with garbanzo beans, eggs, broccoli, green beans, spinach, cucumber and avocado.
- Serve with dressing.
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