The Washington Post

Green goddess grain bowls make for a template worth repeating.

- Joe Yonan WEEKNIGHT VEGETARIAN joe.yonan@washpost.com

I don’t typically use recipes for grain bowls. In fact, I usually don’t really set out to make all the components of one at once. Instead, my grain bowls are usually the result of various building blocks I’ve cooked in advance: grains, of course, plus beans, roasted vegetables, a dressing or sauce, and some crunchy topping I have around.

I’ve often recommende­d such an approach, and I stick by that. But what if you haven’t done any of that advance work? Does that leave you out of the grain-bowl game?

Of course not. For this recipe, two of my favorite vegetarian cookbook authors — Justin Fox Burks and Amy Lawrence — come to the rescue with a buildfrom-scratch grain-bowl idea that you can make as is, with very satisfying results, or treat as a template.

You cook greens with canned beans, brighten with a little lemon, then make a strippeddo­wn version of green goddess dressing with avocado, mayo and scallions, sparked up with sriracha and balanced with agave nectar (or honey if you’re not vegan).

When you’re ready to eat, you just build your bowls, starting with quinoa or another grain and ending with sunflower seeds. As they describe it, this is “some good, healthy fuel,” and it’s mighty tasty, too.

This recipe serves four, but you might consider doubling each element — and getting a head start on your week.

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 ?? LAURA CHASE DE FORMIGNY FOR THE WASHINGTON POST; FOOD STYLING BY MARIE OSTROSKY FOR THE WASHINGTON POST ??
LAURA CHASE DE FORMIGNY FOR THE WASHINGTON POST; FOOD STYLING BY MARIE OSTROSKY FOR THE WASHINGTON POST

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