Super Green Goddess Recipe

Prepare greens and carrots

Wash and spin-dry baby spinach, kale, and cabbage. Remove thick kale stems and shred the kale and cabbage finely if not pre-shredded. Place spinach, shredded kale, shredded cabbage, and shredded carrots into a large mixing bowl and toss gently to combine. Chill in refrigerator while preparing warm components if desired.

Preheat oven

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Season sweet potatoes and chickpeas

In a medium bowl, combine sweet potato cubes, 1.5 tablespoons olive oil, smoked paprika, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated. In a separate bowl, toss chickpeas with 1/2 tablespoon olive oil, a pinch of salt and pepper.

Roast sweet potatoes

Spread sweet potatoes in a single layer on one side of the prepared baking sheet. Roast for 20–25 minutes, tossing once halfway through, until tender and edges are caramelized.

Roast chickpeas

Place chickpeas on the other side of the baking sheet (or a second sheet) and roast for 18–22 minutes, shaking or stirring every 8 minutes, until golden and slightly crisp. Remove chickpeas when crisp; they may finish crisping while cooling.

Prepare spicy broccoli and finish roasting

In a bowl, toss broccoli florets with 1 tablespoon olive oil, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. About 12–15 minutes into the sweet potato roast time (or on a second tray), add broccoli to the oven and roast for 12–15 minutes until edges char slightly and stems are tender-crisp. If you prefer more char, broil 1–2 minutes while watching closely.

Cool roasted items

Remove all roasted vegetables and chickpeas from oven and let cool 5 minutes. Taste and adjust seasoning with a small pinch of salt if needed.

Blend dressing

In a blender or food processor combine Greek yogurt, mayonnaise, parsley, dill, chives, lemon juice, olive oil, apple cider vinegar, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until very smooth. If dressing is too thick, add water 1 tablespoon at a time up to 2 tablespoons to reach desired consistency. Taste and adjust lemon, salt, or herbs as needed.

Chill dressing

Transfer dressing to a jar, cover, and refrigerate for at least 15 minutes to allow flavors to meld. Can be made up to 3 days ahead.

Toast almonds (optional)

If almonds are not pre-roasted, heat a small dry skillet over medium heat. Add chopped almonds and toast, stirring, for 3–4 minutes until fragrant and lightly browned. Remove to cool.

Assemble bowls

Divide the greens mixture evenly among 4 bowls. Top each bowl with equal portions of roasted sweet potatoes, roasted chickpeas, spicy broccoli, shredded carrots, and a sprinkle of shredded cabbage if desired. Scatter chopped roasted almonds over each bowl for crunch.

Dress and serve

Drizzle 2–3 tablespoons of Green Goddess Ranch over each bowl (or serve on the side). Toss lightly if serving as a salad, or leave layered for a composed bowl. Serve immediately while roasted vegetables are still slightly warm.