If you haven't discovered the grain bowl yet, I think you'll find them a great choice for a plant-based lifestyle and this Green Goddess Grain Bowl is a great one to try first. It's really a meal that would traditionally be served separately on your plate. However, in this concept, everything is tossed into a bowl. The presentation is lovely and the combinations are endless.
You’ll notice the recipe calls for 2 cups of cooked grains and it allows you to choose the type of grain you want. Grains have different textures and flavors and vary just slightly from each other. If you want to learn more about the “top 4 healthiest grains” we have included a nice article that goes into details.
This recipe also allows you to choose the types of seeds you like most. Sunflower, chia, hemp and the list goes on but how much do you really know about these tiny powerhouses? These little seeds contain BIG benefits and flavor too, read more here.
When I mentioned above the combinations were endless, I wasn’t kidding. You can make so many variations by just changing up the grains and seeds each time you make a bowl. You can also play with herbs and veggies that suit your taste or the season.
One more thing I’d like to point out is this recipe calls for bread crumbs, store bought or homemade. It is so simple to make your own bread crumbs you really should do it. This way you can control what goes into “the breadcrumbs” and pick the type of bread you wish to use. I’ve included this simple video tutorial on how to make homemade breadcrumbs.
I'd love to hear your feedback in the comments below for this Green Goddess Grain Bowl! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings | servings |
- 2 cups cooked grains (quinoa, brown rice, farro, buckwheat)
- 2 cup tomatoes chopped
- 2 cup cucumber chopped
- ½ cup olives sliced
- 1 cup roasted OR fresh bell peppers chopped
- 1 cup artichoke hearts chopped
- 1 large avocado sliced
- ¼ cup fresh mixed herbs like mint, parsley, dill, or basil chopped
- 3 Tbl seeds (use any combination of pine nuts, sun flower, sesame, flax or hemp)
- 2 medium zucchini sliced into rounds or sticks
- ½ cup old fashioned oats
- 1 clove garlic pressed or diced
- 2 cups bread crumbs (homemade or store-bought)
- ½ cup nutritional yeast
- 1 Tbl dried parsley
- 1 Tbl dried oregano
- ½ tsp salt
- ¾ cup whole wheat or oat flour
- ¼ cup Tahini
- ¼ cup avocado
- 2-4 Tbl lemon juice
- 2 Tbl water
- 1 clove garlic minced
- ¼ cup fresh basil (or other fresh herbs like cilantro or parsley)
Ingredients For the Salad
For the baked zucchini
Dressing
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- Preheat the oven to 375°
- Cook the grains per your packages directions making enough for 2 cups.
- Place in a dry non-stick pan over medium heat and toast until lightly browned. Watch carefully.
- For the breading, place the breadcrumbs, nutritional yeast, garlic, oregano parsley and salt into a wide bowl.
- Place the flour in another bowl.
- Make a batter by blending the oats, water, garlic, salt & pepper in a high speed blender until smoother. Pour into a 3rd bowl.
- Place the zucchini rounds, a few at a time, first into the flour and coat lightly. Then place into the batter bowl. With your other hand, coat with the batter, lift and allow excess to drip off.
- Last, place the zucchini into the breading. With your dry hand, press the breading into the zucchini.
- Place on a non-stick baking sheet.
- Bake for 30 minutes or until golden and crisp, turning after 15 minutes.
- Place all of the ingredients into a blender and blend until creamy.
- Use 1 large bowl or 4 individual ones.
- Place the grains on the bottom of the bowl.
- Around the edges, top with the zucchini slices, olives, artichoke, tomatoes, cucumbers, and peppers. Sprinkler the herbs and seeds over all.
- Place the avocado in the center and drizzle the dressing. Serve extra dressing on the side.
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