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–+ SERVINGS

Green Goddess Bowls

Yield: 4 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
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!
5 stars (5 ratings)

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.