This Green Goddess Bowl with Roasted Vegetables and Wild Rice is packed full of broccolini, zucchini, asparagus, and peas and arugula based Green Goddess Dressing.Jump to Recipe
I know it’s been a while but I was burnt out.
- Food was not my friend from November-January. Nothing serious but enough to make recipe testing and creation not worth it to me.
- I was feeling like I had reached the end of my cooking and baking knowledge. Creating recipes was getting both hard and repetitive with my existing skills.
- My goals had gotten lost in trying to get everyday tasks done. In order to accomplish last year’s goals and set some new ones, I took a leave of absence from blogging and social media.
You might have noticed that there’s a new tab in the navigation menu. I’ve finally set up my food photography business and my portfolio site is up and running.
I’ll be posting a health story blog post to go into more details but now I’m back.
Green Goddess Bowl
I came up with this Green Goddess Bowl recipe when I was feeling particularly veggie deprived. It manages to sneak a lot of different vegetables into the different layers of the dish.
- The base contains wild rice mixed in with pulsed peas, adding a very fresh spring flavor to the nutty rice.
- Roasted broccolini, zucchini, and asparagus top the bowl, making sure there are plenty of greens.
- The dressing has some arugula blended into it to top off the bowl with more green goodness.
It’s now a common dinner when my family is feeling like they haven’t been kind to their bodies.
If you are vegan or vegetarian, leave out the sardines and substitute the yogurt with a vegan yogurt option. Sardines add a bit of umami that makes the dressing savory. Other options to make it vegan/vegetarian include miso paste or nutritional yeast.
I do sometimes have difficulty digesting wild rice. One day I’ll have it and won’t suffer any pain. But occasionally, it can cause some intense abdominal pain and my stomach will look distended.
Luckily I feel the effects extremely fast. I usually will have a bite and if nothing hurts, I’m good to eat it.
In Season Now
I first made this in the summer, when asparagus, zucchini, and broccolini were in abundance here in California.
You can still find zucchini in grocery stores, but if you wanted to stick to in-season vegetables and farmers market finds, you could substitute with Brussels sprouts.
More Recipes For The Season
My orange tree is still producing, but it will end soon. Make these citrus recipes before the season ends!
- Citrus, Kale, and Grain Salad
- Creamsicle Popsicles with Feta
- Bourbon Old Fashioned Upside Down Cake
- Make some preserved lemons from the last of the Meyer lemons to make them last.
Grab that asparagus while its in season!
Strawberries and dandelion greens:
- Strawberry Grilled Cheese with Fig Jam and Salami
- Spring Rolls with Stir Fried Mushrooms and Dandelion Greens
Green Goddess Bowl with Roasted Vegetables and Wild Rice
Green Goddess Bowl with Roasted Vegetables and Wild Rice Ingredients
- 1 cup uncooked wild rice*
- 1 and 3/4 cups water
- 1 bundle broccolini about 14
- 1 zucchini cut into coins
- 12 stalks asparagus about 1/2 a bundle, woody ends removed and discarded and then chopped into bite sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 cup frozen peas
Green Goddess Dressing Ingredients
- 3/4 cup nonfat Greek yogurt or nonfat plain yogurt
- 1 lemon juiced
- 2 sardines
- 1 tablespoon olive oil
- 1/2 cup arugula
- 1 garlic clove pressed
- pinch of salt and pepper
Green Goddess Bowl with Roasted Vegetables and Wild Rice Instructions
- Combine the rice and water in a medium-sized saucepan. Bring to a boil, cover, and reduce heat to low. Let simmer for 40 minutes and then take off the heat and let the rice sit for 10 minutes.
- While the rice is cooking, prepare the veggies and preheat the oven to 425 degrees Fahrenheit.
- Add all the veggies to a large baking sheet* and drizzle with olive oil. Mix with your hands until all the vegetables are lightly coated. Sprinkle with the salt and pepper and mix again. Bake for 15 to 25 minutes (it depends on how crowded the baking sheet is) or until the bottom of the broccolini stalks are tender and the tops are slightly crispy.
- While the rice and veggies are cooking, pulse the frozen peas in a food processor until they are coarsely chopped. Pour into a bowl and set aside.
- After you’ve pulsed the peas, make the green sauce in the food processor.
- Once the rice is done, toss in the pulsed peas and mix with the rice, adding salt and pepper to taste. Place the rice in a serving platter or bowl and add the roasted veggies. Toss. Serve with a side of the green sauce.
Green Goddess Dressing Instructions
- Combine all the ingredients in a food processor and pulse until completely smooth. Set aside.
- I used Lundberg Wild Blend Rice.
- Make sure the baking sheet isn’t too crowded. If the vegetables are overlapping and crowded, use another baking sheet so that the vegetables get roasted rather than steamed.
- To make vegetarian: leave out the sardines and replace with a mellow miso paste or nutritional yeast, to taste. Sardines provide an umami-savory punch to the dressing and miso and nutritional yeast will help do the same.
- To make vegan: leave out the sardines and replace with mellow miso paste or nutritional yeast + use a nut or coconut milk based yogurt.