Green Goddess Buddha Bowl

May 7, 2019 Adapted from Sharon Palmer, RDN, The Plant-Powered Dietitian; and Julie Herbst, RDN, CD

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 –or you can save some time and energy and purchase a commercial Goddess dressing from your grocery store.


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

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 (optional)
  • Pinch white pepper
  • 2 Tbsp. lemon juice, freshly squeezed

Makes 4 meals.

Per serving: 393 calories, 9 g total fat (1 g saturated fat), 69 g carbohydrate, 18 g protein, 18 g fiber, 20 mg sodium.

Prep Time: 20 minutes

Cook Time: 40 minutes


  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):
    • 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
  7. Serve immediately.




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