GREEN GODDESS GRAIN BOWL

This is as much a blueprint as it is a recipe: Top your favorite grains with a mixture of beans, greens, tomatoes and a delicious dressing, and sprinkle with nuts or seeds.

Storage: The grains, bean mixture and dressing can be refrigerated in separate containers for up to 5 days.

1 small bunch (8 ounces) kale or other greens

1 tablespoon extra-virgin olive oil

1 small onion (5 ounces), chopped (1 cup)

1/2 teaspoon fine sea salt or table salt, plus more to taste

1 (15-ounce) can no-salt-added black beans, drained and rinsed (1.75 cups)

4 tablespoons fresh lemon juice, divided

2 medium ripe avocados, pitted and peeled

2 scallions, trimmed and sliced

1/4 cup vegan mayonnaise

1 tablespoon sriracha

1 teaspoon agave nectar

2 cups cooked grains, such as quinoa, barley or brown rice, warmed

1/4 cup sunflower seeds, raw or roasted

Wash and dry the kale, and strip it from its stems. Coarsely chop the leaves and thinly slice the stems, keeping them separate.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the onion, kale stems and salt and cook, stirring, until the vegetables are tender and the onion is lightly browned, about 5 minutes.

Add the kale leaves, beans and 2 tablespoons of lemon juice. Cook, stirring, until the kale is tender, about 5 minutes. Taste, and season with more salt, if needed.

In a medium bowl, mash the avocados with the remaining 2 tablespoons of lemon juice, the scallions, mayonnaise, sriracha and agave.

Divide the warmed grains among four bowls, and top with the bean mixture, avocado dressing and sunflower seeds. Serve warm or at room temperature. Makes 4 servings.

Nutrition per serving (1/2 cup grains, 1 cup bean mixture, 6 tablespoons dressing): Calories: 550; Carbohydrates: 58 g; Fat: 31 g; Fiber: 17 g; Protein: 17 g; Saturated Fat: 3 g; Sodium: 497 mg; Sugar: 7 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Vegetarian Cooking for Two” by Justin Fox Burks and Amy Lawrence (Rockridge Press, 2021).

PHOTO FOR THE WASHINGTON POST BY LAURA CHASE DE FORMIGNY