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RECIPE
22 INGREDIENTS 11 STEPS 50min

Quinoa Green Goddess Bowl

4.5
6 Ratings
Homemade green goddess dressing with farm fresh herbs, fresh lemon juice and avocado will have you feeling like a true goddess in no time.
Quinoa Green Goddess Bowl Recipe | SideChef
Homemade green goddess dressing with farm fresh herbs, fresh lemon juice and avocado will have you feeling like a true goddess in no time.
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
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Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
50min
Total Time
$6.37
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 can
(15 oz)
Chickpeas , rinsed, drained
1 Tbsp
Extra-Virgin Olive Oil
1 pinch
Cayenne Pepper
1 cup
1 1/2 cups
Water
1/2
Seedless Cucumber , diced, peeled
1 cup
Heirloom Cherry Tomatoes , halved
2 cups
Chopped Fresh Spinach , firmly packed
or Kale or Arugula
1
Avocado , diced
1
sliced into wedges for garnish
(optional)
1 bunch
Scallions , thinly sliced
2 scallions per 2 servings
(optional)

Dressing

1 Tbsp
Tahini
2 Tbsp
Warm Water
1
Lemon , juiced
2 cloves
Garlic , grated
1 pinch
Cayenne Pepper
1 Tbsp
Extra-Virgin Olive Oil
to taste

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Nutrition Per Serving

VIEW ALL
CALORIES
853
FAT
38.1 g
PROTEIN
28.8 g
CARBS
108.9 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and set aside.
Step 2
Drain and rinse the Chickpeas (1 can) . Gently pat them dry. When you do this, you’ll notice that some of the 'skins' on the chickpeas will co.e loose. That’s a good thing. Just pick off the loose skins and discard them.
Step 3
Place the chickpeas on the prepared baking sheet. Drizzle with Extra-Virgin Olive Oil (1 Tbsp) and sprinkle with the Smoked Paprika (1/2 tsp) , Kosher Salt (1/2 tsp) , and Cayenne Pepper (1 pinch) . Toss to coat.
Step 4
Transfer the baking sheet to the oven and bake for 30-40 minutes until golden and crispy. Stir after about 15 minutes. The cooking time will vary depending on the size of your chickpeas. Make sure to check on them after 30 minutes.
Step 5
While the chickpeas roast, cook the Quinoa (1 cup) . Pour the quinoa into a small pot with Water (1 1/2 cups) and bring it to a boil. Lower the heat to a simmer, cover, and cook for 12-15 minutes until all of the water is absorbed.
Step 6
Let the quinoa rest, still covered, for five minutes, then fluff with a fork and turn it out into a larger bowl to cool to room temperature.
Step 7
In a medium bowl, whisk together the Tahini (1 Tbsp) and Water (2 Tbsp) until smooth.
Step 8
Add the juice of the Lemon (1) , Garlic (2 cloves) , Smoked Paprika (1/2 tsp) , Cayenne Pepper (1 pinch) , and Extra-Virgin Olive Oil (1 Tbsp) , and whisk until well combined. Season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 9
If using for garnish, add the Scallions (1 bunch) and slice the Lemon (1) .
Step 10
When the quinoa has cooled, add the Seedless Cucumber (1/2) , Heirloom Cherry Tomatoes (1 cup) , Fresh Spinach (2 cups) , Avocado (1) and half of the cooked chickpeas to the bowl. Pour the dressing over everything.
Step 11
Gently fold all of the ingredients together. Taste and season with a little extra salt if necessary. Serve in bowls topped with the remaining roasted chickpeas If using, garnish with scallions and a wedge of lemon on the side.

Rate & Review

4.5
6 Ratings
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Nutrition Per Serving
Calories
853
% Daily Value*
Fat
38.1 g
49%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
108.9 g
40%
Fiber
26.5 g
95%
Sugars
6.7 g
--
Protein
28.8 g
58%
Sodium
1314.2 mg
57%
Vitamin D
--
--
Calcium
250.2 mg
19%
Iron
10.0 mg
56%
Potassium
1715.6 mg
37%
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