Hello friends!! Well here we are, the dead heat of summer! While everyone else in Chicago has been complaining about the humidity, I’m trying my best to soak it all in because summer is my time. I love the heat, the sun and all the fun festivals that happen in Chicago all summer too. It’s also farmer’s market season and I loooooooooove summer fruits and veggies! There is nothing better than in season tomatoes, peaches and beets, yum! So I decided to take advantage of everything summer has to offer and make these delicious, colorful, bright and healthy Summer Veggie Bowls with Green Goddess Dressing.
First, let me tell you about Green Goddess Dressing, this stuff is perfect. It is completely plant based, tasty, creamy and amazingly healthy! All of it’s creaminess is derived from the avocados which also give it a little bit of sweetness as well. The fresh herbs and scallions really shine here and the lemon juice and vinegar combine to give it a great tangy flavor.
Next, the veggies! This bowl features all the wonders of summer, colorful cherry tomatoes, spicy roasted Poblano peppers, my first attempt at cooking fresh beets (which went very well I must say), sweet roasted peaches and of course, no summer vegetable meal would be complete without a heaping serving of summer squash and zucchini! I roasted all of these veggies but you could easily do the Poblano peppers, peaches, squash and zucchini on the grill! I also kept the tomatoes fresh here instead of cooking them because when tomatoes are in season I think it’s best to just let all their natural goodness shine through.
Finally, I did something a little fancier to jazz up the regular brown rice that I eat so often. I added dill and lime to it to give it a fresh summer taste and it compliments this dish absolutely perfectly! You can make the rice and the green goddess dressing ahead of time. Really, you could also pre-cook the veggies and just have these ready to assemble for an entire week of healthy, fresh meals! We ate these all week and never got sick of them!
You’re going to love these bowls, they have literally everything you could possibly be looking for in a summer meal. Please make sure if you like to to comment and share on social media and if you don’t already, subscribe to Almost Like Mom’s for more amazing recipes directly to your inbox! Thanks so much for checking us out!
Until Next Time,
Jackie
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Summer Veggie and Rice Bowls with Green Goddess Dressing
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6 bowls 1x
- Category: Dinner
- Cuisine: Vegan, Vegetarian
Description
A veggie and rice bowl that bring out all the good things about summer! A full array of summer veggies, zucchini, beets, tomatoes and peaches, topped with creamy Green Goddess Dressing!
Ingredients
Scale
- Veggie Bowls
- 2 Poblano Peppers, roasted and sliced into strips (see notes)
- 4 Beets, cut in quarters (see notes)
- 2 summer squash, cut into small triangles
- 2 zucchini, cut into small triangles
- 1 cup cherry tomatoes, cut in half
- 1 onion, sliced into thin strips
- 2 peaches, sliced into thin wedges
- 1 tsp paprika
- 2 tsp lemon pepper
- 1 tsp each of salt and pepper
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardomom
- 1 cup uncooked brown rice (3 cups cooked)
- 1/4 cup fresh dill
- 2 limes juiced
- 2 1/2 cups vegetable stock
- Green Goddess Dressing
- 1 1/2 medium avocados
- 4 tbs extra virgin olive oil
- juice of two lemons
- 1/4 cup water
- 4 tbs vinegar
- 1 tsp each salt and pepper
- 2 tsp garlic powder
- 5 cloves garlic, minced
- 1 tsp onion powder
- 4 scallions, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Instructions
- If you bought raw beets you’ll want to start by roasting those because they take the longest. Preheat the oven to 400 degrees. Wash the beets, rub them with olive oil and salt and pepper and place them in the oven. Bake them for 45 minutes or until they’re soft. When they’re fully cooked, rub them with a paper towel to brush off the skins.
- To cook the brown rice, bring the vegetable stock to a boil in a medium pot. When the stock is simmering, add in the brown rice. Cover and simmer for 45 minutes or until the rice is cooked. When the rice is finished cooking, squeeze in the lime juice and add in the dill, salt and pepper and stir thoroughly.
- While the rice and beets are cooking, chop and place the zucchini, squash and onions and place in a large pan. Toss with olive oil, paprika, lemon pepper and salt and pepper. Bake the veggies fro 30 minutes or until the zucchini and squash are soft and fully cooked.
- When the zucchini, squash and onions are finished cooking, roast the poblanos and peaches. Take whole poblanos and rub with olive oil and salt and pepper and place them on one side of the pan. Slice the peaches into wedges and toss them with cinnamon, nutmeg, cardomom and salt and pepper and place them on the other side of the pan. Bake for 10 minutes, flipping the peppers half way through. Let the poblanos cool for about 10 minutes and then peel the skins off.
- Everything should be finished cooking around the same time give or take 10-20 minutes depending on how fast the veggies all cook. To make the dressing, add all the ingredients to a food processor and pulse on high until smooth. Add more water if it needs to thinned out.
- To assemble the bowls, place the dill rice at the bottom, top with the roasted veggies and the fresh cherry tomatoes on top and drizzle the green goddess over it. Enjoy!!
Notes
*You can buy pre-cooked beets and it will save you a little bit of time and oven space!
**If you don’t like spice or you can’t find Poblanos, you can use roasted red peppers here as well!
