recipe
loaded green goddess bowl
get SUPER flavor with our copycat sweetgreens green goddess bowl! we take those delicious char-roasted veggies, then add on our crowd-favorite SUPERGREENS mix and homemade green goddess dressing. this hearty bowl makes a great meal all on it's own—and is vegan friendly too.
get SUPER flavor with our copycat sweetgreens green goddess bowl! we take those delicious char-roasted veggies, then add on our crowd-favorite SUPERGREENS mix and homemade green goddess dressing. this hearty bowl makes a great meal all on it's own—and is vegan friendly too.
ingredients
1 sweet potato
¼ tsp garlic powder
1 tsp smoked paprika (divided)
¼ tsp onion powder
1 tbsp avocado oil (divided)
1 large crown broccoli
¼ tsp cayenne powder
¼ cup almonds
red pepper flakes (to taste)
⅓ cup chopped purple cabbage
1 carrot
chickpeas
1 clamshell organicgirl SUPERGREENS!
¼ cup organicgirl herb goddess dressing
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directions
instructions:
- preheat oven to 400°f (200°c).
- make the organicgirl herb goddess dressing according to instructions. Set aside
- slice sweet potatoes; add to a large bowl and toss with ¼ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp onion powder, and ½ tbsp avocado oil until evenly coated.
- spread on a baking sheet.
- cut broccoli into florets; add to bowl and toss with ¼ tsp cayenne powder, ½ tsp smoked paprika, and ½ tbsp avocado oil until evenly coated.
- spread the broccoli on baking sheet along with the chopped almonds.
- roast both sheets for 15-20 minutes, or until tender and slightly crispy.
- sprinkle with red pepper flakes to taste after roasting.
- while roasting, chop the purple cabbage and peel the carrot into thin strips.
- to assemble, arrange a bed of SUPERGREENS! in a large bowl. add the roasted sweet potatoes, roasted broccoli, chickpeas, chopped purple cabbage, and julienned carrot.
- sprinkle the chopped or slivered almonds over the top, then drizzle with organicgirl herb goddess dressing and serve immediately.
