Green Goddess Rice Bowl

Well I don’t know about you, but I’m all holidayed out. You guys, I ate so.many.cookies. And they were delicious, but I majorly needed to hit the reset button and make something that was green + healthy + easy + delicious, and loaded with veggies. This rice bowl is the definition of all those things, so if have a little holiday fatigue, I think you’ll really like this recipe. Now I used an assortment of veggies in this recipe, but I am sure this would taste just as amazing with whatever green veggies you choose.

The fun thing about this Green Goddess Rice Bowl is even the rice is green! I used Lotus Foods Jade Pearl Rice and it was perfect for this bowl. All of these veggies can be roasted on one sheet to cut down on time (and cleaning), which is always a perk for me. Probably my favorite part about this meal is the vegan mock hollandaise sauce that’s drizzled over top. I could probably drink this sauce by itself- I’ve always been a hollandaise fan, so when I gave up eggs and dairy I was so sad… this sauce tastes so close to the real thing and is super easy to make! Another great thing about the sauce is you can make extra and save it for breakfast the next day. See why this is a goddess of a meal?! Side note: have any of you seen the Trolls Holiday short movie? It’s so stinkin’ cute but I’ve had Madonna’s song ‘Holiday’ stuck in my head (because it’s in the movie) and now I’m singing ‘hollandaise’ to the tune of the song haha Go ahead, try it! Ok… I’m done. Ha! This bowl is better than my jokes… and probably my singing, I promise.

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Green Goddess Rice Bowls

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• Green veggies of your choice. I used:
• asparagus
• zucchini
• peas
• sugar snap peas
• kale
• edamame
• avocado
• fennel
• brussels sprouts
• Rice, (I used Lotus Foods Jade Pearl Rice)
• mock Hollandaise Sauce, (see below)
• salt + pepper
• olive oil
• hemp hearts, (optional)
• vegan parmesan cheese, (optional)

Vegan Mock Hollandaise Sauce

• 3 tbsp Earth Balance butter
• 2+1/2 tbsp flour, (I used Bob's Redmill 1:1 baking flour)
• 1+1/2 cup unsweetened almond milk
• 2-3 tbsp nutritional yeast
• 1/2 lemon (juiced- or use the equivalent of 1/2 a lemon in pre-bottled lemon juice- measurement should be on the bottle)
• 1 tbsp Just Mayo vegan mayo
• 1-2 tsp dijon mustard
• salt (to taste)

Instructions

1. Preheat your oven to 350 degrees
2. Make your rice according to package directions
3. Wash and trim your veggies, then place them on a large baking sheet
4. Drizzle the veggies with olive oil and sprinkle with salt and pepper (to taste)
5. Roast for 20-25 minutes
6. In the meantime, make your vegan mock hollandaise
7. Once everything is done, spoon the rice in your bowl(s), top with veggies, avocado, hemp hearts (if using), vegan parmesan cheese (if using) and then drizzle with hollandaise sauce

Vegan Mock Hollandaise Sauce

1. In a small- medium sauce pan, heat the butter and melt it over medium heat. Once melted, whisk in the four to make a roux. Slowly add the almond milk while whisking. Add all the other ingredients and continue to whisk until well combined. Let that heat, whisking every couple minutes until warm and smooth.
2. *NOTE: if your sauce is lumpy, that's ok! You can blend it and then add it back to the sauce pan to finish heating up

Notes

**NOTE: if using avocado, wait until the end to use it as a topping. Do not roast it with the rest of the veggies

Did you make this recipe?

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