The Washington Post

Green Goddess Grain Bowl

- Recipe tested by Joe Yonan; email questions to

4 servings

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.

Total time: 30 mins

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

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


1 small bunch (8 ounces) kale or other greens

1 tablespoon extra-virgin olive oil

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

1/ teaspoon fine sea salt or


table salt, plus more to taste

1 (15-ounce) can no-salt-added black beans, drained and rinsed (13/ cups)


4 tablespoon­s fresh lemon juice, divided

2 medium ripe avocados, pitted and peeled 2 scallions, trimmed and sliced

1/ cup vegan mayonnaise


1 tablespoon sriracha 1 teaspoon agave nectar

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

1/ cup sunflower seeds, raw or




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 mediumhigh 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.

Nutrition | Per serving: 550 calories, 17 g protein, 58 g carbohydra­tes, 31 g fat, 3 g saturated fat, 0 mg cholestero­l, 497 mg sodium, 17 g dietary fiber, 7 g sugar

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