Make dinner more colorful tonight with these vibrant, vegan green goddess bowls of wholesome nutrition! Easy and delicious!
The weather is finally starting to feel a hint like Autumn here. And when I say “a hint” that’s probably just me using wishful thinking. It’s also probably a bit influenced by the current situation outside. The smoke level from all the nearby wildfires has reached a new high and the sun’s warmth is having to fight through it all. Yeah, it’s not too inviting to go outside right now but it’s definitely making me thankful for all the time that we do have clean air to breathe.
This post is all about vegan green goddess bowls
Anyway, I think all of this smoky sadness has had me feeling sort of dirty or something. I’ve been craving fresh and healthy foods to somehow fight off this feeling. That’s why I thought a super green bowl of goodness would be fitting.
Now this might be a bit too green for some, but I personally love all the greens I can get. Oh, and do you love pesto like I do? The dressing to go on this bowl is so quick and easy but tastes incredible. With all the tahini and herbs, it’s definitely what makes this whole thing.
As for how you serve this meal, well you can do it hot, room temp, or even cold if that’s your thing. I usually tend to like it hot but on some of the days this Summer when it’s been up in the three digit temperatures I would have happily eaten this cold.
Anyway, there are tremendous health benefits from getting a variety of green foods in your life (and, no, popsicles and candy don’t count lol). Hey, I don’t make the rules, I just like to share yummy foods that love you back.
Also, of you’re wondering what type of pasta I’ve used, it’s actually made from black beans. I bought it at Trader Joe’s but there are many other stores with similar types. If you would prefer to use another type of pasta, that’s great too. You could also replace it with rice, or any grain for that matter.
Green Goddess Nourish Bowls + Tahini Pesto (Vegan+GF)
Make dinner more colorful tonight with these vibrant (and very green) bowls of wholesome nutrition!
Tahini Pesto Sauce:
- 8 oz black bean rotini or any pasta you'd like (I got the black bean rotini from Trader Joe's)
- 1 tablespoon olive oil
- 2 1/2 cups brussels sprouts stems trimmed
- 2 1/2 cups broccoli florets
- 2 medium zucchini spiralized or julienned
- 1 1/2 cups shelled edamame beans
- 6 cups fresh baby spinach
- 1-2 ripe avocados sliced or diced
Tahini Pesto Dressing:
Combine all the ingredients for the pesto together in a food processor or blender and pulse until smooth.
Store in an air-tight container in fridge for up to a week.
Cook pasta according to package instructions, drain and set aside.
In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add the broccoli and brussels sprouts. Cook for 6 - 7 minutes, stirring often. Once the edges begin to brown, reduce heat to medium low.
Add about 1/2 inch of water and cover pan with a lid. Allow to steam for about 10 minutes, turning occasionally until tender. Add a bit more time and more water as needed until as tender as you like. Pour the veggies onto a separate plate and keep covered with an inverted plate to stay warm.
In same pan, add the zucchini noodles and place over medium heat. Stir over heat for 3 to 4 minutes just until hot. Pour the zucchini noodles onto a separate plate and add the edamame to the pan to heat for about 2 minutes. Once warm it's time to assemble the bowls.
To assemble, add some fresh spinach to the base of however many bowls you are making. Add the pasta, steamed veggies, zucchini noodles, edamame, and avocado. Top with tahini pesto and serve. (Alternatively everything can be served cold for an on the go lunch)