For a lunch that fills you up and makes you feel like you’re glowing from within, make these Green Goddess Bowls! With roasted veggies, kale, quinoa, and chicken, plus crisp veggies and a creamy green goddess dressing, these bowls are packed with protein, freshness, and deliciousness!
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Just think of this as an everything bowl.
EVERYTHING. The best part about a meal bowl is piling it sky-high with all of your favorites. If you crave variety in your meals—lots of different textures and flavors—you’re going to weep tears of joy for this green goddess bowl recipe.
(Okay, maybe you won’t cry. But it’s my Well Plated guarantee that one bite in, you will do that closed-eyes-waving-your-fork-in-the-air move, which will definitely be accompanied by an enthusiastic “mmmm!”)
This nourishing bowl is inspired by the spicy green goddess bowl at Sweet Green, but it’s so much better to make it yourself at home. You won’t feel like you shelled out $$$ for a bowl that can be skimpy.
It’s packed with roasted sweet potatoes, red onion, and chickpeas, piled atop quinoa and kale, or your favorite greens. For toppings, we’re layering on lots of freshness, punch, and crunch: crispy cucumbers, cherry tomatoes, Green Goddess Dressing, hot sauce, and feta.
While my Green Goddess Salad is pretty satisfying, if you want a filling meal that covers your protein bases, you can’t do better than these green goddess bowls. I’ve been making these green goddess bowls as a meal prep lunch lately and they keep me plenty full all day, even when we end up having a late dinner!
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
- Sweet Potatoes. You can leave the skin on or peel it off—it’s up to you!
- Red Onion. These get tender in the middle and crispy on the tips and edges. SO good.
- Chickpeas. Rinse, drain, and pat these dry. The drier they are, the crispier they’ll be!
- Seasonings. Ground chili powder, smoked paprika, and garlic powder.
- Kale. Lacinato kale or curly kale both work.
- Quinoa. I use cooked quinoa, but brown rice or farro would be just as tasty.
- Chicken. I make this shredded chicken, but you can use rotisserie chicken or leftovers from last night’s dinner. Whatever! It’s also plenty filling without, if you prefer to keep these goddess bowls vegetarian.
- Cabbage. Purple or green cabbage.
- Mini Cucumbers and Cherry Tomatoes. For more texture and flavor.
- Green Goddess Dressing. Bonus: it’s a surprise source of protein in this recipe since it’s made with Greek yogurt!
- Hot Sauce. Sriracha or hot sauce of choice, if you’d like.
- Feta. Crumbled feta adds some fantastic salty flavor.
How to Make Green Goddess Bowls
Roast the Veggies and Chickpeas. Toss the sweet potatoes, onion, and chickpeas with the oil and seasonings. Pour them onto a parchment-lined sheet pan (AKA the baking sheet with a rim, so the chickpeas don’t roll off) and roast at 425 degrees F for 40 to 50 minutes, stirring at the halfway point.
Massage the Kale. Slice the kale into ribbons and add it to the bowl you used to toss the veggies with the oil and seasonings. Use your hands to rub, squeeze, and massage the kale until it feels wilted and silky, and the color darkens.
Assemble. Portion all the components into bowls, then add the dressing, hot sauce, and feta. ENJOY!
Recipe Variations
- Switch Up the Vegetables. Try Roasted Asparagus, Air Fryer Zucchini, or anything else you have on hand.
- Try Other Proteins. I think a Grilled Salmon Fillet would work well, or you can make this recipe vegetarian by leaving out the chicken and adding Crispy Tofu or extra chickpeas.
- Add More Stuff. Roasted nuts, seeds, avocado—as long as it tastes good with green goddess dressing and the other ingredients in these green goddess bowls, it will work!
Meal Prep Ideas
This is a recipe that’s made for meal prep. Here’s how you can make a few meals out of the components for your green goddess bowls:
More Meal Bowl Recipes
These green goddess bowls are loaded with the good stuff—and lots of protein! A creamy dressing, roasted veggies, chicken, quinoa and more.
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- 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
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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.
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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).
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Bake for 40 to 50 minutes, turning halfway through, until the sweet potatoes are tender and the chickpeas are golden. Set aside.
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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.
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While the veggies and chickpeas finish up, prepare the dressing and any remaining toppings.
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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.
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.
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