Green Goddess Grain Bowl Recipe

This Green Goddess Grain Bowl is a symphony of fresh flavors and textures. Tender grains like farro or quinoa are the base, topped with a medley of roasted or steamed vegetables like asparagus, snap peas, and broccoli. Creamy avocado slices add a touch of richness, while protein-packed chickpeas or tofu keep you feeling full. The star of the show is the vibrant green goddess dressing, a zesty blend of herbs, yogurt, lemon juice, and garlic.
This recipe is endlessly customizable. Feel free to swap out the vegetables for your favorites, or add a protein source like grilled chicken or salmon. In just minutes, you can whip up a satisfying and healthy meal that's perfect for meal prep or a quick weeknight dinner.

Ingredients

• 1 cup cooked farro or quinoa (or your favorite grain)
• 1 cup roasted or steamed vegetables (broccoli, asparagus, snap peas, etc.)
• 1/2 avocado, sliced
• 1 can (15 oz) chickpeas, drained and rinsed (or 4 oz baked tofu, cubed)
• 1/4 cup plain yogurt (or vegan yogurt)
• 1/4 cup chopped fresh herbs (parsley, dill, chives, etc.)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, crumbled feta cheese, hot sauce

Directions

1. Prepare the grain according to package instructions. While the grain cooks, roast or steam the vegetables until tender-crisp.
2. In a blender or food processor, combine yogurt, herbs, lemon juice, olive oil, and garlic. Blend until smooth, adding a splash of water if needed to reach desired consistency. Season with salt and pepper to taste.
3. Assemble the bowls by dividing the cooked grain among bowls. Top with roasted vegetables, avocado slices, chickpeas or tofu, and desired toppings. Drizzle generously with green goddess dressing.
4. Tips:
5. For a heartier bowl, add a cooked egg or grilled chicken or salmon.
6. Leftover roasted vegetables can be used for meal prep throughout the week.
7. The green goddess dressing can be made ahead of time and stored in the refrigerator for up to a week.
8. To make this recipe gluten-free, use certified gluten-free grains like quinoa or brown rice.