In a food processor, combine the yogurt, basil, parsley, chives, lemon juice, zest, olive oil, garlic, salt, and pepper. Pulse until well combined. Taste and add more of any ingredient you like. Set aside in the refrigerator until ready to use.
Sweet Potato Bowls
Preheat the oven to 450° F. In a small bowl, mix together the paprika, onion powder, garlic powder, sugar, salt, black pepper, and cayenne pepper.
Place the seasoned sweet potatoes on a baking sheet with about a half-inch in between each one. Roast for 15 minutes, toss and continue roasting for 10-15 mins until golden brown and crispy.
Meanwhile, cook the quinoa according to package instructions.
Spread the hummus over one side of the bowl, then add the quinoa and sweet potatoes in sections. Layer with sprouts, avocado, pine nuts, and sliced radishes. Drizzle the Green Goddess Dressing over top and enjoy!