Green Goddess Bowl (Vegan, Gluten-Free)

This recipe is excellent for meal prep by preparing 4 individual servings in sealed containers and refrigerating it to be enjoyed during the week. You can also serve this recipe in one large dish by  following instructions and arranging all ingredients in one large salad bowl.

Makes 4 entree-size servings + 2 tablespoons dressing

Recipe Developed by Sharon Palmer


  • 2 cups cooked whole grain sorghum, cooled
  • 1 15.5-ounce can white beans
  • 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 tablespoon plain, unsweetened plant-based milk
  • 1/4 ripe large avocado, peeled, sliced
  • 1/4 cup diced cucumber, with peel
  • 3 tablespoons chopped fresh herbs (i.e. dill, parsley, oregano, basil, thyme)
  • 1 stalk green onion, white and green parts, diced
  • 1 small garlic clove
  • Pinch white pepper
  • 2 tablespoons lemon juice, freshly squeezed


  1. Cook whole grain sorghum to make 2 cups, according to package directions, and cool, draining any remaining liquid.
  2. Rise and drain white beans and set aside.
  3. Blanch asparagus by cooking it in boiling water for 3-4 minutes, until tender, but bright green: set aside.
  4. Arrange 1 cup arugula leaves at the bottom of each large, individual serving bowl.
  5. Arrange over the arugula leaves in each bowl:
    - 1/4 of the white beans
    - 1/2 cup cooked, cooled sorghum
    - 1/4 sliced avocado
    - 1/4 of the cucumber slices
    - 1/4 of the blanched, cooled asparagus
    - A dollop (2 tablespoons) of Green Goddess Dressing (see below)
    - Sprinkle with 1 tablespoon pumpkin seeds
  6. Serve!

Green Goddess Dressing

  1. Place all of the dressing ingredients into the container of a small blender and process until smooth.
  2. Makes 1/2 cup.

Nutrition Facts

Serving size
Entree Size

Related Recipes