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A bowl filled with roasted chickpeas, sweet potatoes, shredded chicken, quinoa, kale, cherry tomatoes, cucumber, red cabbage, and feta cheese drizzled with yellow dressing captures the essence of green goddess bowls. A small jug sits nearby over a light background.

Green Goddess Bowls

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These green goddess bowls are loaded with the good stuff—and lots of protein! A creamy dressing, roasted veggies, chicken, quinoa and more.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 4 servings
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Ingredients
  

  • 2 medium sweet potatoes scrubbed and cut into ¾-inch cubes (about 1 ¼ pounds)
  • 1 small red onion cut into 1-inch wedges
  • 1 (15-ounce) can reduced sodium chickpeas rinsed and drained
  • 2 tablespoons olive oil
  • 2 teaspoons ground chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 2 medium bunches lacinato kale stemmed (about 8 ounces), or 1 large bunch curly kale
  • 2 cups cooked quinoa or brown rice or farro
  • 2 cups shredded chicken or use rotisserie chicken, optional
  • 1 ¼ cups finely sliced purple or green cabbage
  • 4 mini cucumbers sliced or diced
  • 1 pint cherry tomatoes halved
  • Green Goddess Dressing
  • Sriracha or hot sauce of choice
  • ½ cup crumbled feta

Instructions
 

  • Place a rack in the center of your oven and preheat to 425°F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
  • In a large bowl, place the sweet potatoes, red onion., and chickpeas. Drizzle with the oil, then sprinkle with the chili powder, paprika, garlic powder, and salt. Toss to evenly coat, then spread into an even layer on the prepared baking sheet. Keep the bowl handy (no need to wipe it out).
    On a light gray countertop sits a glass bowl brimming with the savory goodness of diced sweet potatoes, chickpeas, and red onion, all perfectly seasoned. This delightful dish captures the essence of green goddess bowls in every bite.
  • Bake for 40 to 50 minutes, turning halfway through, until the sweet potatoes are tender and the chickpeas are golden. Set aside.
    Roasted vegetables and chickpeas on a parchment-lined baking sheet, perfect for green goddess bowls. The mix includes cubed sweet potatoes, red onions, and chickpeas, all seasoned and browned. The sheet has a rustic look with slight charring on the veggies.
  • Thinly slice kale leaves into fine ribbons. Transfer to the bowl you used for the sweet potatoes. Grab it by large handfuls, squeezing and massaging until the kale turns darker green and is lightly fragrant.
    A glass bowl brimming with chopped kale evokes the vibrant freshness of green goddess bowls, all set against a speckled gray surface.
  • While the veggies and chickpeas finish up, prepare the dressing and any remaining toppings.
  • Assemble the bowl: For each bowl, add a portion of the quinoa, kale, roasted vegetables and chickpeas, shredded chicken, cabbage, cucumbers, and tomatoes. Finish with the dressing, hot sauce, and sprinkle of feta.

Notes

TO STORE: To keep everything fresh, you can assemble the bowls ahead of time except for the hot sauce and green goddess dressing—put these in small containers and tuck them inside the bowls if you’re bringing them to work, otherwise just keep the dressing in a jar in the refrigerator. The bowls will last up to 3 days, while the dressing will last up to a week.

Nutrition

Serving: 1(of 4)Calories: 720kcalCarbohydrates: 81gProtein: 40gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 72mgPotassium: 1725mgFiber: 16gSugar: 15gVitamin A: 24524IUVitamin C: 91mgCalcium: 358mgIron: 8mg
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