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Entree, Vegetarian, Sponsored |340 calories per serving|60 minute recipe

Green Goddess Buddha Bowl

This content was last updated on February 4, 2020

Buddha bowls—light, healthy meals comprised of a whole grain, lots of vegetables, a healthful protein source, and a flavorful sauce—are all the rage. This bowl combines the star nutrition power of whole grain sorghum and beans with cool green veggies, such as arugula, avocados, cucumbers, asparagus, and pumpkin seeds. Plus, it’s topped with a house-made, plant-based Green Goddess Dressing that is as tasty as it is pretty.

 

Ingredients

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Buddha Bowl
  • 2 cups cooked whole grain sorghum, cooled
  • 1 can (15.5 oz.) white beans (i.e., Great Northern, cannellini)
  • 1 bunch fresh asparagus, trimmed, sliced
  • 4 cups packed baby arugula leaves
  • 1 medium avocado, sliced
  • 1 medium cucumber, sliced
  • 1/4 cup pumpkin seeds
Green Goddess Dressing
  • 1 1/2 Tbsp. plain, unsweetened plant-based milk (i.e., soy, almond, coconut)
  • 1/4 ripe large avocado, peeled, sliced
  • 1/4 cup diced cucumber, with peel
  • 3 Tbsp. 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
  • 2 Tbsp. lemon juice, freshly squeezed
Makes 4 servings (1 meal). Per serving: 340 calories, 10 g total fat (1.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 55 g carbohydrates, 15 g protein, 13 g dietary fiber, 360 mg sodium, 3 g sugar, 0 g added sugar.

Directions

  1. Cook whole grain sorghum to make 2 cups, according to package directions, and cool, draining any remaining liquid.
  2. Assemble dressing by placing all of the dressing ingredients into the container of a small blender and process until smooth.
  3. Rinse and drain white beans and set aside.
  4. Blanch asparagus by cooking it in boiling water for 3-4 minutes, until tender, but bright green; set aside.
  5. Arrange 1 cup arugula leaves at the bottom of each large, individual serving bowl (4).
  6. Arrange over the arugula leaves in each bowl (4): ¼ of the white beans (about ½ cup), ½ cup cooked, cooled sorghum, ¼ sliced avocado, ¼ of the cucumber slices (about ½ cup), ¼ of the blanched, cooled asparagus, a dollop (about 2 tablespoons) of Green Goddess Dressing (see below), and sprinkle with 1 tablespoon pumpkin seeds
  7. For the Green Goddess dressing, blend all ingredients together.
  8. Serve immediately.

Tips

This recipe is co-sponsored by United Sorghum Checkoff and American Pulse Association.

If you’re interested in becoming a corporate sponsor please contact our Corporate and Foundations Relations Department at sponsorship@aicr.org. All AICR Health-e-Recipes meet AICR recipe guidelines and are reviewed and analyzed by AICR Registered Dietitians.

This recipe is by Sharon Palmer, RDN, The PlantPowered Dietitian. She is a Los Angeles-based, award-winning food and nutrition writer, plant-based food expert, and author of Plant-Powered for Life and The Plant-Powered Blog.

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