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goddess bowls

Goddess Bowls

A good sauce changes everything, and this green goddess dressing is one of our favorites yet. The veggies here are interchangeable, but in the spirit of goddess dressing, we think green is the way to go. Roasted asparagus, broccoli, and Brussels sprouts are all good choices.


- 1 cup quinoa

- 1 cup chickpeas

- 1 cup cherry tomatoes

- 1 cup cucumber

- 1 avocado

- 1/4 cup olive oil

- 1 tsp dried oregano

- 1 tsp dried basil

- 1 tsp garlic powder

- Salt and pepper, to taste


1. Cook quinoa according to package instructions. Set aside.

2. Rinse and drain the chickpeas. Pat them dry with a paper towel.

3. Preheat oven to 400°F (200°C).

4. In a small bowl, mix together 1 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp garlic powder.

5. Spread the chickpeas on a baking sheet lined with parchment paper. Drizzle the herb and spice mixture over the chickpeas and toss to evenly coat them.

6. Bake the chickpeas for 15-20 minutes, until crispy.

7. Slice the cherry tomatoes in half and dice the cucumber. Set aside.

8. In a small bowl, mash the avocado with a fork and season with salt and pepper to taste.

9. Assemble the goddess bowls by dividing the cooked quinoa into four bowls. Top each bowl with the roasted chickpeas, sliced cherry tomatoes, diced cucumber, and mashed avocado.

10. Drizzle the remaining olive oil over the bowls and season with salt and pepper to taste.

11. Serve and enjoy your delicious and nutritious goddess bowls!

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