Goddess Bowls

By Lauren MiyashiroUpdated: Mar 27, 2023

4.7

7 Ratings

preview for Goddess Bowls Will Make You Feel Like A New Person

One of our favorite ways to pack-in the veggies? Colorful, flavorful bowls loaded with all our favorite things and topped with a homemade dressing to tie it all together, of course. In our opinion, no recipe does this better than these goddess bowls. An easy chicken dinner or healthy make-ahead lunch, these bowls combine nutritious powerhouses—brown rice, avocado, roasted asparagus, and sweet cherry tomatoes—with a creamy, herby dressing (trust us, this stuff beats out the pre-packaged stuff any day).

Like any bowl, you can get completely creative with these—it's really all up to what you like and have on hand. Not a fan of roasted asparagus? Switch it out for roasted Brussels sprouts! Feelin' a vegetarian meal? Swap out the chicken for tofu, or roasted chickpeas. Topped with this bright and delicious dressing, practically anything you add will be goddess-worthy.

Made this? Let us know how it went in the comments below!

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 45 mins
Cal/Serv:: 995

Ingredients

1/2 lb.
asparagus, ends trimmed
2 tbsp.
extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 lb.
boneless skinless chicken breasts
1 tsp.
garlic powder
1 tsp.
dried oregano

For the dressing

1 c.
mayonnaise
1 c.
Greek yogurt
1 1/2 c.
chopped basil leaves
1/2 c.
chopped parsley
1/4 c.
chopped chives (plus more for garnish)
1/4 c.
lemon juice
2
cloves garlic, coarsely chopped

For the bowls

4 c.
cooked brown rice
1
avocado, sliced
1 c.
halved cherry tomatoes

Nutrition Information

Per Serving (Serves 4)

Calories995 Fat67 gSaturated fat12 gTrans fat0 gCholesterol115 mgSodium1476 mgCarbohydrates51 gFiber10 gSugar6 gProtein39 gVitamin D0 mcgCalcium144 mgIron4 mgPotassium1131 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.
2. Step 2Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
3. Step 3Make dressing: To a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
4. Step 4Assemble bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.