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.
Recipe adapted from Sharon Palmer, The Plant-Powered Dietitian.
Cook whole grain sorghum to make 2 cups, according to package directions, and cool, draining any remaining liquid.
Rinse and drain white beans and set aside.
Blanch asparagus by cooking it in boiling water for 3-4 minutes, until tender, but bright green; set aside.
Arrange 1 cup arugula leaves at the bottom of each large, individual serving bowl (4).
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)
Sprinkle with 1 tablespoon pumpkin seeds
To make Green Goddess Dressing: Place unsweetened plant-based milk, 1/4 ripe avocado, 1/4 cup diced cucumber, chopped herbs, green onion, garlic clove, pepper and lemon juice into the container of a small blender and process until smooth.