Goddess Brown Rice Bowl Recipes

GREEN GODDESS GRAIN BOWL

Steps:

• Place the contents of the rice grain packet in the base of a serving vessel. Assemble the bowl by placing the chicken, fennel, peppers and grapefruit in small piles on the rice base. Fan the avocado slices on the rice. Garnish with the pepitas in the center of the bowl and season to taste with salt and pepper. Drizzle green goddess dressing across all ingredients and serve with lime wedges.

GREEN GODDESS GRAIN BOWL

Steps:

• Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
• Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
• Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
• Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

GREEK GODDESS BOWL

Steps:

• Cook rice (or other grain) and lentils according to package directions; lentils should take approximately 35 to 45 minutes.
• Drain and set aside.
• Prepare the Tahini Lemon Garlic Sauce (see below).
• In a large skillet over medium heat, add olive oil and sauté the red onion for a few minutes. Add the garlic, red pepper, capers and sundried tomatoes, sauté until the onions and peppers have softened, being careful not to burn the garlic.
• Add in the cooked lentils and Tahini Lemon Garlic Sauce and bring the skillet up to medium high heat. Cook until the sauce begins to bubble, then add in the tomato, cucumber, kale and sauté until kale begins to wilt. (I might try leaving the cucumber and maybe tomato raw in this recipe).
• Remove from heat and mix in the parsley, season with salt and pepper.
• Portion rice in bowls and place lentil mixture over top. Garnish with olives and lemon wedges.
• Tahini Lemon Garlic Sauce:.
• In a small bowl, whisk all ingredients together until smooth.