Spring green goddess vegan bowl
Prep time
Cook time
Total time
This vegan bowl has all my favorite spring veggies and is topped with the most amazing 5 minute green goddess dressing!
Serves: 4 servings
  • For the dressing:
  • 1 avocado
  • ½ cup basil, packed
  • ½ cup parsley, packed
  • 2 tablespoons chopped fresh chives
  • 1 clove of garlic
  • juice of one lemon (about 2 tablespoons)
  • ½ cup pistachios
  • ¼ cup olive oil
  • ¼ cup water
  • For the bowl:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound baby artichokes
  • ½ pound baby potatoes
  • 1 pound baby fava beans or peas, shelled (you are looking for about ½ pound shelled)
  • ½ pound asparagus, ends trimmed
  • 4 cups arugula
  1. Pre-heat the oven to 400 degrees and line two baking sheets with parchment paper.
  2. Prepare a large bowl of water with half a lemon squeezed into it. This will keep the artichokes from turning brown. Trim the artichokes first by removing the tough outer leaves. The key is to get to the tender part of the artichoke and it may take removing more leaves than you think. Don't worry if you feel like your artichokes are shrinking, they'll be delicious and so worth the effort. Once you've taken the leaves off trim the stem end, cut the top off and then cut the artichokes in half and add to the bowl of lemon water. Repeat this step for all your artichokes.
  3. Cut your potatoes into quarters (you want them to be roughly the same size as the artichokes.) and add them to the baking sheet. Drain the artichokes and add them to the baking sheet as well. Drizzle the vegetables with one tablespoon of the olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the artichokes and potatoes are tender when pierced with a fork and starting to get crispy.
  4. The last 10 minutes of cooking add the asparagus and Favas or peas to the second cookie sheet along with the remaining tablespoon of olive oil. Season with salt and pepper and add to the oven and cook until tender and just starting to get some color on them.
  5. To serve place a cup of arugula in a bowl, top with a quarter of the veggies and serve with a big spoonful of the green goddess dressing.
  6. Notes:
  7. Save the extra dressing as a dip for your favorite veggies, on top of eggs or in place of guacamole in your favorite recipes.
Recipe by Scaling Back at https://www.scalingbackblog.com/green-goddess-spring-veggie-bowl/