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Vegetable Bowl with Hard Boiled Eggs
and green goddess dressing / walnuts / cauliflower rice

Active: 35 Total: 35
This vegetarian bowl is full of color and fresh flavor. Just because it's vegetarian doesn't mean it won't be just as satisfying and filling as other meals though - roasted walnuts and hard-boiled eggs add protein while avocado-based green goddess dressing gives them a creamy, rich finish.
Smarts: This is a great meal to set out bar-style, letting everyone assemble their bowls and saving any leftovers for a future meal.


Cauliflower Rice:
  • Cauliflower - 12 oz , florets
  • Butter - 1 Tbsp
Vegetable Bowl with Eggs and Walnuts:
  • Eggs - 4
  • Chili powder - 1 tsp
  • Paprika - 1 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Cucumbers - 8 oz , cubed
  • Oranges - 1 , segments (can use smaller fresh or canned Mandarin oranges but double the amount)
  • Walnuts, halves or pieces - 1 1/2 cups
  • Oil, olive - 2 Tbsp
  • Baby kale - 5 oz
Green Goddess Dressing:
  • Avocados - 1
  • Cilantro leaves - 2 Tbsp
  • Mint leaves - 4
  • Garlic - 2 cloves , peeled
  • Water - 2 Tbsp
  • Lemon juice - 1 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp


  1. Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
  2. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  3. Make spice mix - Combine chili powder, paprika, turmeric, salt, and garlic powder. (Can be done up to 5 days ahead)
  4. Make dressing - Combine avocados, cilantro leaves, mint leaves, garlic cloves, water, lemon juice, and aminos. Blend until smooth using a standing blender or immersion blender, adding more water as needed until the sauce is smooth and fairly easy to spoon or pour (the amount of water needed will vary a lot depending on the size of the avocados). Season with some salt. If making ahead, press plastic wrap over the top of the dressing to help prevent browning. (Can be done 1 day ahead)
  5. Cucumbers / Oranges - Prep as directed.

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  1. Heat oven to 400F / 204C degrees.
  2. Toss walnuts with olive oil and then spice mix. Spread out on a sheet pan and roast, shaking pan halfway through cooking, until golden brown and crisp, 8 to 12 minutes.
  3. While walnuts toast, peel and chop eggs.
  4. Set out all ingredients for bowls. If cauliflower rice was made ahead, reheat in the microwave.
  5. Assemble bowls however you prefer, but we liked cauliflower rice and baby kale as a base, walnuts and eggs on top, and fresh ingredients to finish the bowls off. Spoon dressing over everything. Enjoy!



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