Smart & Final

Green Goddess Bowl

Fresh, vibrant, and oh-so-delicious! This Green Goddess bowl is loaded with crunchy greens, crisp veggies, and topped with a creamy, pea pesto.

Recipe - 358 - Arroyo Grande

Bowl filled with chickpeas, brussels sprouts, kale, potatoes, and topped with cilantro, lemon and pesto. Ingredients such as pesto sauce, chickpeas, and pumpkin seeds served in small bowls.

Green Goddess Bowl

Prep Time10 Minutes

Servings3

Cook Time30 Minutes

Ingredients

16 oz Brussels Sprouts, halved

2 Large Handfuls Chopped Kale

24 oz Petite Yukon Gold Potatoes, halved

Olive Oil

Salt, to taste

Pepper, to taste

Toasted Pumpkin Seeds, for garnish

15 oz Chickpeas

2 Tablespoons Tandoori Spice

1 Cup Frozen Peas

2 Cups Packed Basil

1/2 Cup Parsley

1 Tablespoon Minced Garlic

1/2 Cup Pine Nuts/Raw Walnuts

2 Tablespoons Lemon Juice

1/4 Cup Parmesan Cheese

1 Tablespoon Hemp Seeds, optional

Directions

Preheat your oven to 350 degrees.
Cut your potatoes in half and add to a medium bowl. Drizzle with olive oil (about 1-2 tbsp) and sprinkle salt and pepper until the potatoes are well coated.
Place your potatoes on a baking sheet and roast in the oven (flipping halfway into roasting) for 20-25 minutes, until golden brown.
Repeat with the brussels sprouts and roast for 20-25 minutes.
While the veggies are roasting, drain and rinse the chickpeas, place in the same bowl, drizzle with about 1 tablespoon of olive oil and 2 tablespoons of tandoori spice. Add salt and mix until well coated.
Place an oven-safe parchment paper to a baking sheet and add the chickpeas, roast for about 20 minutes.
While your veggies are roasting, make your pesto sauce by blending 1 cup frozen peas, 2 cups packed basil, 1/2 cup parsley, 1 tablespoon minced garlic, and 1/2 cup pine nuts/raw walnuts, 2 tablespoons lemon juice, 1/4 cup parmesan cheese, 1/4 cup olive oil, 1 tablespoon hemp seeds until smooth.
Drizzle olive oil over the kale and put in the oven during last few minutes of roasting.
Assemble your bowls with the veggies, top with the pea pesto. You can also add hemp seeds and toasted pumpkin seeds to your liking.
Enjoy!

10 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 3 servings

16 oz Brussels Sprouts, halved

Brussels Sprouts - 1 Pound

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$2.99/lb$2.99/lb

2 Large Handfuls Chopped Kale

Green Kale - 1 Each

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$1.29

24 oz Petite Yukon Gold Potatoes, halved

Organic Gold Potato - 0.8 Pound

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$1.99 avg/ea$2.49/lb

Olive Oil

First Street Olive Oil, Extra Virgin, Imported - 16.9 Ounce

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$10.99$0.65/oz

Salt, to taste

First Street Sea Salt, Fine - 28 Ounce

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$6.29$0.22/oz

Pepper, to taste

First Street Black Pepper, Ground - 2.8 Ounce

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$3.49$1.25/oz

Toasted Pumpkin Seeds, for garnish

First Street Pumpkin Seeds, Roasted with Sea Salt - 22 Ounce

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$6.99$0.32/oz

15 oz Chickpeas

S&W Garbanzos, Chick Peas - 15.5 Ounce

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$1.69$0.11/oz

2 Tablespoons Tandoori Spice

Not Available

1 Cup Frozen Peas

First Street Green Peas - 40 Ounce

Weekly Special

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$3.79 was $3.89$0.09/oz

2 Cups Packed Basil

Not Available

1/2 Cup Parsley

Italian Parsley - 1 Each

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$1.29

1 Tablespoon Minced Garlic

Garlic - 1 Each

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$0.59

1/2 Cup Pine Nuts/Raw Walnuts

First Street Pine Nuts - 5 Ounce

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$8.99$1.80/oz

2 Tablespoons Lemon Juice

First Street Lemon Juice - 32 Ounce

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$3.29$0.10/oz

1/4 Cup Parmesan Cheese

First Street Shredded Cheese, Parmesan - 24 Ounce

Buy More Save More

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$8.07 was $10.49$0.34/oz

1 Tablespoon Hemp Seeds, optional

Not Available

Directions

Preheat your oven to 350 degrees.
Cut your potatoes in half and add to a medium bowl. Drizzle with olive oil (about 1-2 tbsp) and sprinkle salt and pepper until the potatoes are well coated.
Place your potatoes on a baking sheet and roast in the oven (flipping halfway into roasting) for 20-25 minutes, until golden brown.
Repeat with the brussels sprouts and roast for 20-25 minutes.
While the veggies are roasting, drain and rinse the chickpeas, place in the same bowl, drizzle with about 1 tablespoon of olive oil and 2 tablespoons of tandoori spice. Add salt and mix until well coated.
Place an oven-safe parchment paper to a baking sheet and add the chickpeas, roast for about 20 minutes.
While your veggies are roasting, make your pesto sauce by blending 1 cup frozen peas, 2 cups packed basil, 1/2 cup parsley, 1 tablespoon minced garlic, and 1/2 cup pine nuts/raw walnuts, 2 tablespoons lemon juice, 1/4 cup parmesan cheese, 1/4 cup olive oil, 1 tablespoon hemp seeds until smooth.
Drizzle olive oil over the kale and put in the oven during last few minutes of roasting.
Assemble your bowls with the veggies, top with the pea pesto. You can also add hemp seeds and toasted pumpkin seeds to your liking.
Enjoy!