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Cook time: 
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Serves: 2 Servings
Green Hummus:
  • 3½ oz fresh spinach
  • 15 oz, white beans (canned or cooked)
  • 2 cloves of garlic
  • juice and zest of 1 lemon
  • ¼ cup olive oil
  • ½ teaspoon salt
  • pinch black pepper
  • pinch smoked paprika
Green Goddess Bowls
  • 1 avocado
  • 1 tablespoon oil
  • 2 cups broccoli florets
  • 8 spears asparagus, bottom trimmed
  • 2 cups kale
  • 1 cup quinoa, cooked
  • 2 radishes, thinly sliced (as garnish)
  • ¼ bunch cilantro (as garnish)
  • ½ teaspoon za'atar (as garnish)
Green Hummus
  1. Bring a small pot of water to boil and submerge the spinach in the boiling water for about 30 seconds. Remove from the water and set aside. Save the water to steam your broccoli.
  2. Place the blanched spinach, white beans, garlic, lemon zest, lemon juice, olive oil, salt, black pepper and smoked paprika in a food processor. Puree until smooth. Set aside until ready to use.
Green Goddess Bowl
  1. Cut the avocado in half and slice lengthwise. Set aside until building the bowls.
  2. Using the same boiling water that you blanched the spinach, place the broccoli florets in a colander over the simmering water and cover with a lid. Steam until florets are tender, about 5-7 minutes.
  3. In a skillet, heat the tablespoon of oil over medium heat. Add the asparagus spears to the skillet and cook until just browned and barely tender! In the last 3 minutes of cooking add the kale to the pan and cook until the greens have wilted.
  4. Heat the cooked quinoa and place in 2 bowls. Place ½ of the avocado in each bowl, as well as half the broccoli, and asparagus and kale. Place a generous dollop of the green hummus in each bowl. Garnish each bowl with radish, cilantro, and za'atar.
Recipe by Plant Craft at