Meatless Monday: Green Goddess Superfood Bowl

I recently added Lindsay Cotter’s Nourishing Superfood Bowls to my burgeoning collection of cookbooks. While I’ve been enjoying consuming a superfood bowl once or twice a month for the past few years, this collection of 75-plus recipes has brought some new inspiration to the table.

This new cookbook is filled with innovative ideas for one-bowl meals. So far, I’ve enjoyed everything I’ve made out of this book. This was the first recipe I tried. Since then, I’ve made three (maybe four) others, all excellent.

The original recipe is named after the dressing, which looks green in the book’s photo. My dressing came out looking more brown than green. Still, there’s plenty of green in the bowls themselves. My only modification of the original recipe was to use fresh garden Lacinato kale instead of spinach.

One of the reasons I chose this recipe is because it calls for fresh figs, which are plentiful right now. The combination of flavors and textures in this bowl makes every bite a party.

Green Goddess Superfood Bowl

• 6 tbsp Vegan Green Goddess Dressing (2 tbsp per bowl)
• 1 green apple (spiralized or thinly sliced)
• 5-6 c spinach, large leaves (I used fresh kale from my garden)
• 2-3 tbsp almonds and/or seeds
• 1/3 c – 1/2 c red or green cabbage/shaved
• 1 cup micro greens/sprouts
• 3/4 cup to 1 c fresh mission figs
• handful of fresh parsley (2 tbsp – 3 tbsp per bowl). Extra if you making the homemade green goddess dressing.
• Fresh lemon juice and extra slices to garnish
• Sea salt and pepper to taste
• Drizzle of balsamic vinegar
• fresh berries (optional)

Vegan Green Goddess Dressing

• 1/3 cup tahini (or creamy almond butter)
• 1 to 2 tbsp chopped parsley
• 1/2 + cup chopped green onion (or 1/2 c chopped red onion)
• 1 tbsp sesame seeds
• 2 tbsp tamari sauce (Use Coconut aminos for Whole 30 compliant)
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice (1/2 a lemon squeezed)
• 1/4 to 1/2 tsp sea salt and black pepper each (to taste)
• 1 tsp minced garlic or 2 garlic cloves
• 1/3 cup coconut milk or almond milk
• 1/4 cup olive oil or avocado oil
• Thinner consistency option – to make thinner dressing add in 2 tbsp water or a bit more oil.
• Thicker option – For EXTRA thick add in 1/3 of ripe avocado.

Put It Together:

1. First make your Vegan Green Goddess Dressing. If you don’t have tahini, you can use avocado. You can make this ahead of time.
2. Clean and dry the rest of your greens. Shred/chop extra if you are using kale or larger spinach leaves and cabbage.
3. Slice your figs in half.
4. Arrange the spinach/kale and cabbage into 2-3 bowls (depends on the size salad you’d like).
5. Next spiralize or thinly slice your apple. I like to save this for the last minute because many apples start to brown really quickly after they’ve been spiralized.
6. Divide the sprouts, parsley, and apple and place around the spinach/cabbage in each bowl.
7. Add divide figs in 2-3 portions. Place on top of each bowl along with the almonds and seeds.
8. Drizzle your dressing on top of each bowl.
9. Slice lemon, add a wedge to each salad so you can squeeze fresh juice if desired.
10. Drizzle with balsamic vinegar, if desired.
11. Salt/pepper to taste.