Description
This healthy, delicious Green Goddess Bowl is like a delicious dip in a cool, verdant garden! This grain bowl is also vegan, gluten-free, and made without added oils, salt, and sugar; plus it’s packed with star nutrition power, compliments of whole grain sorghum, white beans, green veggies and a house-made vegan green goddess dressing.
Ingredients
Grain Bowl:
- 2 cups cooked whole grain sorghum, cooled (see below on how to cook sorghum)
- 1 bunch fresh asparagus, trimmed, sliced into two- to four-inch pieces
- 4 cups packed baby arugula leaves
- 1 (15-ounce) can white beans (i.e., navy, great northern, cannellini), rinsed, drained
- 1 medium avocado, peeled, sliced
- 1 medium cucumber, unpeeled, sliced
- ¼ cup shelled pumpkin seeds
Green Goddess Dressing:
- 1/4 cup plain, unsweetened plant-based milk (i.e., soy, almond, coconut)
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 ripe large avocado, peeled, sliced
- 1/4 cup diced cucumber, with peel
- 3 tablespoons chopped fresh herbs (i.e., dill, parsley, oregano, basil, thyme, cilantro)
- 1 stalk green onion, white and green parts, diced
- 1 small garlic clove
- Pinch white pepper
-
Pinch salt (optional)
Instructions
To make Grain Bowls:
- Cook whole grain sorghum, according to package directions, and cool, draining any remaining liquid. (See basic sorghum cooking instructions below.)
- While sorghum is cooking, prepare all other ingredients and the dressing (see below.)
- Blanch asparagus by cooking it in boiling water for 3-4 minutes (or microwaving for 2 minutes in a glass dish with water), until just tender, but still bright green. Drain and set aside.
- To prepare each Green Goddess Bowl:
Arrange into individual bowls (about 3 cups capacity)
- 1/2 cup cooked, cooled sorghum
- 1/4 of the blanched, cooled asparagus spears
- 1 cup arugula leaves
- 1/4 of the white beans (about 1/2 cup)
- 1/4 sliced avocado
- 1/4 sliced cucumber
- 1 tablespoon pumpkin seeds
- 2-3 tablespoons Green Goddess Dressing (see below)
6. To make Green Goddess Dressing: Place all of the dressing ingredients into the container of a small blender and process until smooth. Makes about 2/3 cup; 4 (2 1/2 tablespoons) servings. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
Basic Sorghum Cooking Instructions: Bring 2 quarts water to a boil in a medium pot. Add 1 cup rinsed sorghum, cover, and cook over medium-high heat about 45-50 minutes, until tender yet crunchy. Drawing any excess water. Makes about 2 cups cooked sorghum.
This recipe is excellent for meal prep. Prepare 4 individual servings in sealed containers and refrigerate to be enjoyed during the week (store for up to 4 days). For meal prep, add dressing right before serving. Try Weck or Mason jars for meal prep storage.
You can also serve this recipe in one large serving dish by following instructions and arranging all ingredients in one large salad bowl instead of 4 individual serving bowls in step 4.
If you prefer more dressing with the bowls, you may double the dressing recipe, and keep leftovers in the refrigerator in a sealed container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 389
- Sugar: 3 g
- Sodium: 20 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 60 g
- Fiber: 15 g
- Protein: 16 g