Green Goddess Bowls

This is probably our most nutritious dinner, but don't let that scare you off! It's so yummy and satisfying! It's adapted from the Forks Over Knives website, where they have lots of great articles, recipes, and tips about eating plant-based for better health. This is a pretty straightforward recipe. Our only tip is to recommend investing in a rice cooker. Rice cookers allow you to "set it and forget it" with any type of grain (rice, quinoa, barley, farro, bulgur, etc.). They're foolproof and easy to clean. This is the type we own. But again, you can still make this meal pretty easily without a rice cooker and it will be delicious!

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4-6

Dressing Ingredients:

• English cucumber (unpeeled and cut into a few 2" chunks)

• Avocado (1 ripe)

• Fresh lemon juice - 3 - 4+ lemons

• Nutritional yeast - ¼ cup

• Italian (aka flat leaf) parsley - ½ cup

• Scallions - 3

• Garlic - 2 cloves

• Fresh basil - ¼ cup

• Kosher salt - 1 tsp

• White pepper - ½ tsp

• Plant milk - 1 cup

Bowl Ingredients:

• Arugula (1 bag)

• English cucumber - 1 unpeeled, sliced thin

• Cannellini beans - 2 - 15oz. cans - rinsed

• Tricolor quinoa - 2.5 cups dry

• Vegetable broth - 4 cups (plus 1 cup water)

• Asparagus - 1 bunch

• Avocado - 2 slightly ripe but firm - sliced and peeled into 6 slices each

• Scallions ~ 1 bunch (minus 3 for dsg.)

Directions

1. Put quinoa, vegetable broth, and water in rice cooker and cook on white rice setting. (Or, cook on the stovetop if you don't have a rice cooker.)

2. Blanch asparagus by placing in boiling water for 3-4 minutes until bright green and tender. Drain and chop into 1" pieces.

3. Combine dressing ingredients in a high power blender on high speed until smooth… add water if needed for a creamy dressing-like texture. Add additional lemon juice, salt, or pepper to taste.

4. Divide arugula into 4 bowls and drizzle dressing on top.

5. Add 1 cup quinoa per bowl and then arrange cucumber slices, beans, asparagus, and avocado slices.

6. Add copious amounts (~1/4 - 1/3 cup per bowl) of additional dressing and garnish with scallions. Enjoy!