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  • Prep-time: / Ready In:
  • Makes 4 bowls

Plant-powered dietitian and Forks Over Knives contributor Sharon Palmer, MSFS, RDN, has a brand-new cookbook out today. California Vegan features more than 100 vegan recipes, some of them oil-free, along with historical insights into the Golden State’s many cuisines. The following recipe is an excerpt from Palmer’s book, which is now available in stores and online.

These bountiful bowls combine 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 plant-based Green Goddess Dressing that is as tasty as it is pretty.

Ingredients

  • ¾ cup dry whole grain sorghum
  • 1½ medium cucumbers, unpeeled
  • 1½ tablespoons unsweetened, unflavored plant-based milk
  • 1¼ large ripe avocados
  • 3 tablespoons chopped assorted fresh herbs (e.g., dill, parsley, oregano, basil, thyme, cilantro)
  • 1 stalk scallion, white and green parts, diced
  • 1 small garlic clove
  • Pinch white pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1 bunch fresh asparagus, trimmed
  • 4 cups packed baby arugula leaves
  • 1 15-ounce can white beans (such as Great Northern or cannellini), rinsed and drained
  • ¼ cup pumpkin seeds

Instructions

  1. Cook sorghum according to package directions and cool, draining any remaining liquid.
  2. Meanwhile, make Green Goddess Dressing: Dice enough cucumber to yield ¼ cup (leaving peel on). To the container of a small blender add the diced cucumber; the milk; ¼ of an avocado, sliced; and the next five ingredients (through lemon juice). Process until smooth. Place in an airtight container and refrigerate until serving time.
  3. Slice the remaining cucumber.
  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 at the bottom of each of four large, individual serving bowls. Arrange over the arugula leaves in each bowl a quarter of the beans, sorghum, avocado slices, cucumber slices, and asparagus.
  6. Top each bowl with a dollop of Green Goddess Dressing and a sprinkling of pumpkin seeds. Serve immediately.

Comments (2)

(5 from 3 votes)
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Meg4 months ago
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This salad is so fresh! I already had wheat berry in my pantry so I used that instead of the sorghum. It was delicious!

marcy6 months ago
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recipe is delish and my avos were on point!

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about the author

Sharon Palmer, MSFS, RDN

Sharon Palmer, MSFS, RDN, is an award-winning registered dietitian nutritionist, editor, author of The Plant-Powered Diet, blogger at The Plant-Powered Dietitian, and nationally recognized plant-based nutrition expert. She lives outside of Los Angeles with her husband and two sons.

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