Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing

Roasted spring vegetable Buddha bowls with asparagus, radishes, golden beets, cauliflower, peas, and a creamy dreamy mayo-free avocado-based green goddess dressing. WINNING!

Roasted Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing | TheRoastedRoot.net #healthy #dinner #recipe #vegan #vegetarian

Does anyone else get a kick out of the psychology of food in relationships? You know that dance most couples do come 6pm? One person doesn’t care what they both eat, but the other person does, but he/she doesn’t want to make a big deal or cause a scene, so he/she’s super unspecific and vague about what he/she wants to eat, so the person who doesn’t care chooses because all he/she wants to do is find a solution and eat, and the person who does care gets frustrated and makes a big deal and causes a scene because that’s not what he/she wanted, and their partner should know him/her well enough by now, and then there’s this passive-aggressive non-argument that leads to irritation for both people until dinner’s finally over and Netflix heals all wounds? I mean, there truly is no bigger first world problem. Except for maybe deciding what to eat for dessert.

This is why the majority of the time, the boyfriend and I eat different meals. And we’re 1000% okay with it.

Sure, we eat most of our meals together (we both work from home)…we just always eat different food.

Roasted Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing | TheRoastedRoot.net #healthy #dinner #recipe #vegan #vegetarian

From a bird’s eye view, dinner preparation for us looks like two people making a cohesive meal together, but what it really is, is two people preparing two different meals…but, together. For me, life isn’t alright unless it includes a ridiculous amount of vegetables and brown rice. For him, life isn’t alright unless it includes a ridiculous amount of burger.

We discovered this discrepancy early on in our relationship and quickly decided mealtime wouldn’t be a point of contention (don’t worry, we have other contentions… we’s not perfect). We’ll both eat what makes us happy, and since we both enjoy cooking (and are masters at cooking meals for 1 or 2), the whole thing is NBD. Is that strange? It may seem inefficient, but we’re both resourceful with both food and time. For us, it works pretty seamlessly, and mealtime is fun rather than stressful.

…Unless, of course, you leave the man to his own devices and send him to the store for ingredients and he comes home with asparagus and broccoli and nothing else. Not that that happened three night ago. It totally did. You see? This is why you need to stand up for what you want to eat.

Roasted Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing | TheRoastedRoot.net #healthy #dinner #recipe #vegan #vegetarian

Alright, food psych 101 over. We can talk about this recipe now. It’s a perfect example of one of my “hers” meals.

This is an explosion of Spring for your bowl food dining experience. I roasted up a bunch of asparagus with some radishes, adoooorable little new potatoes, cauliflower (hint: I used an orange cauli), and golden beets. I topped the bowls with peas, microgreens, sunflower seeds, and this ultra amazing avocado green goddess dressing.

A little note about radishes: if you don’t enjoy them raw, you may just like them roasted! When roasted, the flavor is milder (they basically lose all that sharp spiciness), and they have the consistency somewhat similar to a potato…just snappier. I prefer my radishes roasted 100% of the time. You gotta try them. Just add salt.

Roasted Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing | TheRoastedRoot.net #healthy #dinner #recipe #vegan #vegetarian

The avocado green goddess dressing in this recipe is a similar concept to the avocado chimichurri dressing I showed you last week in the Shrimp Taco Salad recipe post. The avocado in this case replaces some of the oil and all of the mayonnaise in the green goddess dressing to bump up the health benefits so that you’re getting a high caliber unprocessed fat source. Plus, it’s creamy, dreamy, and scrumtrulescent 😉 You can get creative with the herbs you use for the dressing – my favorite combination is basil and sage with a touch of mint.

PROTEIN SOURCE! I didn’t do a stellar job of adding one to the recipe..mi scuzi! You can add any plant-based protein (chickpeas would be great in this bowl), or animal protein (grilled chicken or salmon FTW) you’d like. 

Roasted Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing | TheRoastedRoot.net #healthy #dinner #recipe #vegan #vegetarian

Adaptations? You do you, my friend! Make it a “yours” and “his” thing, a “yours” and “hers” thing…just be sure to make it.

<3

Roasted Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing | TheRoastedRoot.net #healthy #dinner #recipe #vegan #vegetarian

Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing

Course: Main Course
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 3 people
Author: Julia
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Ingredients

Buddha Bowls:

  • 2 cups uncooked 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

Instructions

Prepare the Buddha Bowls:

  1. Preheat the oven to 400 degrees F. And cook rice according to package instructions. 

  2. 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). 

  3. 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.

  4. 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). 

  5. 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:

  1. 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.

Recipe 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.

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Comments

  1. Sarah @ Making Thyme for Health

    That’s hilarious! I think it’s pretty common too because I was chatting with Brandon’s dad when he came to visit a few weeks ago and he said that him and his wife eat different meals every night. I have to give you guys major props because that wouldn’t fly in my house. You get what I make you and that’s that. 😉

    Thankfully Brandon is super easy going and on board with whatever I make, so long as there isn’t any meat LOL.

    Speaking of meatless meals, this one is so GORG. Those roasted radishes and crispy bits of cauliflower? Good lawd I want it ALL!

  2. Shirley

    My greatest evening joy is coming home from work and Carlo has salmon on the BBQ! This really did happen this week, and I am still in utter bliss. It was a wonderful break fro the “what do you want for dinner,” and what can I pick up from the store” questions.

    Your photos for this recipe are beautiful. I will surprise Mr C tonight by making this and letting him pick out the Netflix! LOL.

    1. Julia Post author

      It’s seriously a thing of beauty when you don’t have to think about dinner and it’s already done for you. Carlo’s a champ! Hope you guys enjoy the bowls and Netflix sesh 😉

  3. Kristin Van Wingerden

    I can so relate to the “hers”, “his”, “ours” bowls / meals. I agree, it is really NBD because we all like what we like (and let’s be real we are adults…right?!). I cannot wait to try this green avo goddess dressing with fresh herbs like sage and mint. Such a flavorful combo! Thank you for sharing!!

    1. Julia Post author

      So glad you’re on board with the his and hers concept. I just couldn’t eat all the meat and cheese my boyfriend does…not because it’s not tempting, but because my digestive system would revolt 😉 So glad you like the springy bowls! Cheers to a great avocado dressing! xo

  4. Melissa

    These bowls are gorgeous! I’ve been running out of make ahead lunch ideas lately. This looks perfect. Thanks for sharing!

    1. Julia Post author

      Thanks, Melissa! They’re definitely perfect for lunch – nice and light so you won’t fall asleep come late afternoon, yet filling enough to get you through the day!

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  6. Joanne Bruno

    These bowls look LIKE SPRING! On a PLATE! (But in a bowl. Yes that makes sense.) I had to laugh at your meal psychology commentary…SO TRUE. Except I don’t let the.boy cook anything in our kitchen…but that is exactly what it would look like if I did!

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