Weekly Winner:  Banishing the Blahs with Bountiful Buddha Bowl

Let’s face it, grain bowls can get a bit monotonous — even downright boring.  More often than not they have some sort of Asian-based dressing and your standard-issue white or brown rice or perhaps quinoa but nothing new or exciting.

That is until I discovered the Green Goddess Buddha Bowl from Epicurious.  Having always loved Green Goddess salad dressing (even the bottled, supermarket variety) this was just the ticket to breakthrough my salad/grain bowl blahs.

This bowl uses farro as a base and an herby, garlicky dressing. Everything in this bowl seems vital to the overall yumminess and with the exception of the egg and the farro, everything in this bowl is some shade of verdant green so you know you’re eating good stuff.  I found myself getting increasingly interested in the dish the more I ate of it rather than tiring of it quickly as I do with a lot of salads.  It is also easily adaptable to your preferred veggies and herbs, however I find it rather perfect just the way it is.

Green Goddess Buddha Bowl

Serves 4

Ingredients:

1 pound broccoli florets (about 10 cups)

3 tablespoons olive oil, divided

2 1/4 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

4 large eggs

8 ounces sugar snap peas

1 cup whole-milk yogurt

2 garlic cloves, finely chopped

2 tablespoons fresh lemon juice

1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon

4 cups cooked farro

2 mini seedless cucumbers, halved, sliced

1/2 cup baby greens

2 ripe avocados, halved, pitted, sliced

1/4 cup toasted pumpkin seeds

Procedure:

  1. 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.
  2. 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.
  3. 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.
  4. Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
  5. 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.

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