Vegan Buddha Bowls + Green Goddess Dressing

A recipe for healthy Vegan Buddha Bowls packed with green veggies plus skip anchovies and mayo (YUCK) with a substitute Vegan Green Goddess Dressing Recipe made with avocado and olive oil!

If you’re looking for an amazing healthy lunch or dinner option – look no further than Buddha bowls. It’s a funny name, but a buddha bowl is actually just rice or other grain topped with whatever you’re in the mood for – veggies, tofu – even meat. I’ve been searching everywhere for a vegan buddha bowl recipe, but surprisingly there aren’t a lot of great choices out there.

I decided to take matters into my own hands. This buddha bowl is packed with goodness – fresh veggies, avocado, zoodles and healthy ancient grains. Another great thing about buddha bowls is the flexibility – you can swap out the ingredients based on what’s in season and what’s in your fridge. This is important if you’re trying to use up whatever is in the crisper drawer of your fridge before it goes bad. 🙂

I made my bowls with farro, which has a delicious nutty flavor and an extra boost of protein. Brown rice or quinoa would also be great. To add extra flavor, consider making your grain of choice with vegetable broth instead of water.The buddha bowl is tossed with and topped with an amazing vegan green goddess dressing. The ‘real’ dressing has mayonnaise, sour cream and anchovies in it. Not exactly a health food. This adapted version is still packed with fresh herbs and keeps its creaminess thanks to avocado. It’s not exact but it’s a worthy (and healthy) substitute for classic green goddess dressing.

An important part of any salad dressing is picking high quality oil. My choice for olive oil is organic extra virgin olive oil from Filippo Berio. It’s a gorgeous green color and has a bold, almost fruity flavor. Filippo Berio has an olive oil for every cooking occasion – from bold Robusto to mild Delicato.

I’m excited to be a part of Filippo Berio’s 150th anniversary. Their history dates all the way back to 1867! They are hosting a Masters of Flavor tour now through August 19th. You can catch their gourmet food truck when it stops in Seattle, Austin, Nashville, Charleston, and here in San Francisco. I’ll be checking out the SF stop at the SOMA StrEat food park on the 28th. See the tour schedule here.Even if you can’t make one of the tour stops you can still enter Filippo Berio’s 150th Anniversary Sweepstakes. You and a guest could win a culinary journey through time with an all-expenses paid trip to the Toscana Saporita Cooking School in picturesque Tuscany! Read the official rules and enter here.

Thanks so much for reading! For more Sweet in your life, you can find me on Instagram, Pinterest, and YouTube, or subscribe to receive a weekly email with new posts and musings from me.

Vegan Buddha Bowls with Green Goddess Dressing

★★★★★

5 from 7 reviews

A recipe for healthy Vegan Buddha Bowls packed with green veggies plus skip the anchovies and mayo (YUCK) with a substitute Vegan Green Goddess Dressing Recipe made with avocado and olive oil!

• Author: Kelly Egan - A Side of Sweet
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Vegan Buddha Bowls Ingredients:

• 8 stalks asparagus
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil
• 2 zucchini
• 2 cups farro* or brown rice, cooked according to package directions
• 1/2 cup vegan green goddess dressing (recipe below)
• 8 stalks brocollini or broccoli
• 1 cup fresh greens (ex: kale, arugula or spinach)
• 1 avocado, pitted, peeled and sliced

Vegan Green Goddess Dressing Ingredients:

• ½ cup packed flat leaf parsley
• ¼ cup fresh tarragon
• 3 tablespoons fresh chives
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ avocado, peeled and pitted
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup Filippo Berio Organic Extra Virgin Olive Oil

Special Equipment:

• Food processor
• Spiralizer

Instructions

1. Prepare asparagus: Bring a medium pan of water to a boil. Add asparagus stalks and boil 3 minutes. Drain and rinse under cold water to stop cooking. Toss with lemon and olive oil.
2. Prepare zucchini: Spiralize or thinly slice zucchini into ‘zoodles’.
3. Toss farro or brown with 1/4 cup vegan green goddess dressing. Divide into four bowls.
4. Arrange asparagus, zucchini, brocollini, greens and avocado on top of farro. Top with remaining green goddess dressing.
5. Serve immediately or keep leftover portions in a sealed container for a great healthy lunch the next day!

Vegan Green Goddess Dressing Recipe:

1. Combine all ingredients except olive oil in food processor and process until smooth. With food processor still running, pour in olive oil and process until combined.

Notes

*I add even more flavor to this recipe by using vegetable broth instead of water when making farro. I use a ratio of 3 cups broth to 1 cup uncooked farro.

Thanks so much to Filippo Berio for partnering with me to share this Buddha bowl with vegan green goddess dressing! Wondering why I do sponsored posts? Read more here.

P.S. – Craving a healthy vegan buddha bowl? Save this recipe for later!