Nutritive Information
Per serving:- 393 calories
- 9 g total fat (1 g saturated fat)
- 69 g carbohydrate
- 18 g protein
- 18 g fiber
- 20 mg sodium
Ingredients
Buddha Bowl:- 2 cups cooked whole grain sorghum, cooled
- 1 (15.5-oz.) can 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
- 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
Instructions
- Cook whole grain sorghum to make 2 cups, according to package directions, and cool, draining any remaining liquid.
- Assemble dressing by placing all of the dressing ingredients into the container of a small blender and process until smooth.
- 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):
- 1/4 of the white beans (about 1/2 cup)
- 1/2 cup cooked, cooled sorghum
- 1/4 sliced avocado
- 1/4 of the cucumber slices (about 1/2 cup)
- 1/4 of the blanched, cooled asparagus
- A dollop (about 2 tablespoons) of Green Goddess Dressing (see below)
- Sprinkle with 1 tablespoon pumpkin seeds
- Serve immediately.
