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.

By Sharon Palmer, MSFS, RDN,


  • 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


  • Cook sorghum according to package directions and cool, draining any remaining liquid.
  • 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.
  • Slice the remaining cucumber.
  • Blanch asparagus by cooking it in boiling water for 3–4 minutes, until tender, but bright green; set aside.
  • 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.
  • Top each bowl with a dollop of Green Goddess Dressing and a sprinkling of pumpkin seeds. Serve immediately.

Comments (4)

(5 from 4 votes)

Recipe Rating

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Greg Mitchell

Made this tonight. Used barley as I was out of Sorghum. It was a nice departure from the typical curries, fajita bowls, green salads, and other power bowls we have on rotation. It was very earthy (a plus), but the dressing was perfume-y from the fresh thyme and oregano; kind of distracting against the cleaner ingredients. Wouldn’t consider this a comfort dish. More of a hardcore veg-head dish I feel only an experienced WFPB eater would appreciate. I’d do this again a couple months from now.

Donyella Hutton

Oh, I love vegetarianism, I found the web cite through, Vegetarian Times, magazine! God Creates Man in His Image, The Serpent Tempts Eve, Genesis 2:8, (NKJV). I love my garden work!


This salad is so fresh! I already had wheat berry in my pantry so I used that instead of the sorghum. It was delicious!


recipe is delish and my avos were on point!

About the Author

Headshot of Sharon Palmer, MSFS, RDN

About the Author

Sharon Palmer, MSFS, RDN

Sharon Palmer is an award-winning registered dietitian nutritionist and editor. She is the author of The Plant-Powered Diet and California Vegan, and she blogs at The Plant-Powered Dietitian. A nationally recognized plant-based nutrition expert, she lives outside of Los Angeles with her husband and two sons. Find her on Twitter and Instagram.
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