These Roasted Veggie Green Goddess Bowls are truly simple to make and packed with plant-based protein! Worth keeping this dish for meal prep and have notes for how you can easily swap ingredients to suit your needs.

Love a good veggie bowl? Well then you need to try my Roasted Veggie Chimichurri Bowls, my Maple Dijon Roasted Veggie Bowls as well as my Lentil Salad Bowls!

We’ve been on a HUGE veggie bowl kick over here at lately and y’all seem to be loving it as much as we are! There’s something SO satisfying about roasting up a huge tray of veggies and serving it with a especially creamy and tasty sauce.

These Green Goddess Bowls have become one of my NEW favorites. I’m working on adding more protein into all of my recipes these days because I want to show that you can get plenty of protein in, even while eating a meat free diet!

The beans in green goddess puree genuinely BOOST the protein content of this dish and Worth keeping them for that.

Why you’ll LOVE this dish

✔ High in protein & fiber – Thanks to the white beans and chickpeas!
✔ Flavor-packed – Smoky roasted veggies meet a fresh and creamy sauce.
✔ Straightforward to make – Only roast, blend, and serve!
✔ Meal-prep friendly – Dependable for make-ahead lunches or dinners.
✔ ESPECIALLY versatile – you can easily swap the veggies for any other veggies that you prefer and even switch up the sauce a little!

Ingredients we’re working with

The full written recipe is down in the recipe card but let’s quickly go over what’s in it! As I mentioned, this method is ESPECIALLY versatil so feel free to swap the veggies out as desired. I know people are always a little skeptical of roasted radish but simply it holds up, it’s savory!

Veggies – I’m using cauliflower, potatoes, radish, and chickpeas. I’ve also made versions of this method with broccoli, fennel, and even tofu. Have fun with it!
Beans – to bulk up the sauce so it’s creamy, filling, AND packed with protein, we’re adding in white beans. I’ve actually also made this sauce with silken tofu before and it was satisfying.
Spinach – this give the recipe that old-school green goddess vibrant color that Worth keeping so much.
Fresh herbs – I used fresh dill and basil but genuinely any fresh herbs would work well here.
Nutritional yeast – this adds a level of cheesiness to the sauce and ups the protein levels of this method.
Tahini – this gives the sauce a flavor-packed nutty flavor that straightforward to crave. You *could* however leave it out or swap it for a nut or seed butter instead.