Painted in shades of green, this Green Goddess Bowl is like a wholesome, delicious dip in a cool, verdant garden! Indeed, plant-based bowls—light, healthy meals comprised of a whole grain, lots of vegetables, plant protein source, and flavorful sauce—are just so good! Bowl meals are great for meal prep, interactive eating, and balancing your day with nutrition, because they incorporate all of the major food groups—grains, proteins, veggies/fruits, healthy fats—into one delicious, crunchy, satisfying bowl.
Nutrition Notes
This gluten-free, vegan Green Goddess Bowl combines the star nutrition power of whole grain sorghum (which is naturally gluten-free) and white beans with cool green veggies, such as arugula, avocados, cucumbers, and asparagus, and a touch of crunchy pumpkin seeds. Then it’s topped with a house-made, oil-free vegan Green Goddess Dressing that is as tasty as it is pretty. In fact, this entire recipe is perfect for a whole foods plant-based lifestyle, as it is free of added salts, oil, and sugars. Rich in plant proteins, fiber, vitamins, minerals, and phytochemical, this is a hearty satisfying grain bowl that just keep delivering on goodness!
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.
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
- 1 (15-ounce) can white beans (i.e., navy, great northern, cannellini), rinsed, drained
- 4 cups packed baby arugula leaves
- 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)
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 cup arugula leaves
- 1/2 cup cooked, cooled sorghum
- 1/4 of the white beans (about 1/2 cup)
- 1/4 sliced avocado
- 1/4 sliced cucumber
- 1/4 of the blanched, cooled asparagus spears
- 2-3 tablespoons Green Goddess Dressing (see below)
- 1 tablespoon pumpkin seeds
5. Arrange 1 cup arugula leaves at the bottom of each large, individual serving bowl. Use 4 (3-cup) bowls.
6. To make Green Goddess Dressing: Place all of the dressing ingredients into the container of as 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
For more plant-powered bowl meals, check out some of my favorites:
As an Amazon Influencer, I earn from qualifying purchases. For more information about affiliate links, click here.
More Tools for Eating and Living the Goodness
