Ultimate Green Goddess Power Bowl: Easy and Veggie-Packed
This Green Goddess Power Bowl celebrates fresh ingredients in one delicious dish. This meal offers a delightful combination of textures and flavors, with crisp vegetables and hearty grains. Complemented by a flavorful yogurt dressing, it provides a wholesome and satisfying dining experience.
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This Green Goddess Power Bowl recipe is a delicious meal option. It combines fresh vegetables and hearty grains, making it a versatile dish suitable for lunch or dinner.
It features a base of fluffy basmati rice studded with bright green peas. A tangy yogurt sauce with fresh herbs round out the bowl, creating a balance of flavors and textures.
This recipe’s versatility allows for customization, making it suitable for quick weekday lunches and relaxed weekend dinners. Serve it as is, or add some grilled chicken or tofu for extra protein.
Ingredients
Spiced Green Pea Rice: Use fragrant basmati rice to enhance the aroma and texture of the dish. The addition of cumin seeds and ground turmeric infuses the rice with warm, earthy flavors.
Swiss Chard: Choose fresh Swiss chard with vibrant green leaves and crisp stems for maximum flavor.
Mung Bean Sprouts: For optimal freshness and crunch, consider making your own mung bean sprouts at home. Alternatively, look for firm and plump sprouts at the store, ensuring they are free from any signs of spoilage.
Cilantro Mint Yogurt Sauce: Use fresh cilantro and mint leaves for a vibrant and aromatic sauce. Green chilies add a spicy kick, which you can adjust to your preference.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Combine the rinsed basmati rice, water, frozen peas, cumin seeds, and turmeric powder in a saucepan. Mix and bring to a boil. Cover and simmer for 18-20 minutes, or until the rice is fully cooked and the water is absorbed.
Step 2: Heat olive oil and add the chopped Swiss chard to the pan. Cook for 3-4 minutes, stirring occasionally, until they soften slightly.
Step 3: Combine cilantro, mint leaves, green chili, red onion, ginger, garlic, peanuts, yogurt, and salt in a blender or food processor. Blend until smooth and creamy.
Step 4: Take two bowls or wide plates and layer the cooked spiced green pea rice, sprouted mung beans, sliced cucumber, sliced avocado, and sautéed Swiss chard. Place the sauce in a small bowl in the center.
Expert Tips
- Rinse the basmati rice thoroughly to remove excess starch, which can lead to a mushy texture.
- Adjust the spice level in the sauce as preferred. Start with a small amount of green chilies and taste the sauce before adding more.
- Assemble the bowls just before serving. This prevents the avocado from browning and ensures the other components retain their freshness and textural integrity. Prepare all the elements in advance, then assemble the bowls when you’re ready to eat.
Storage Tips
Assembled green goddess bowls can be stored for a few hours and are great for packed lunches. If you are meal-prepping, storing individual components in the refrigerator is best.
Store each element, such as cooked rice, sauteed greens, and yogurt sauce, in airtight containers for 3-4 days. When ready to eat, reheat the rice, chop the remaining veggies, and assemble the Buddha bowl just before serving.
Recipe FAQs
Quinoa, red rice, farro, or buckwheat are all great substitutes.
Certainly! Prepare and store individual components separately, then assemble the bowl just before eating.
Sure! Shredded cabbage, thinly sliced broccoli slaw, or a mix of baby greens can be used as a substitute for the mung bean sprouts.
More Buddha Bowl Recipes
Looking for more plant-based goodness? Try Lentil Buddha Bowl for a hearty and earthy option, or dive into the delightful Eggplant and Chickpea Buddha Bowl bursting with Mediterranean flair.
Craving something heartier? This Chicken Black Bean Burrito Bowl offers a satisfying blend of protein and Tex-Mex flavors, and this loaded nachos is perfect for your next gathering.
If you tried this Green Goddess Power Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Saucepan to make the rice
- Frying pan to saute the Swiss chard
- Mixing bowl
- Blender
Ingredients
For the Spiced Green Pea Rice:
- 1 cup basmati rice or other grain of your choice
- 1 ½ cups water
- ½ cup frozen peas
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
For the Sautéed Swiss Chard:
- 2 cups Swiss chard chopped
- 1 tablespoon olive oil
- 1 clove garlic minced
- Salt and pepper to taste
For the Bowl:
- 1 cup mung bean sprouts rinsed
- 1 cucumber diced
- 4-6 pieces avocado
For the Tangy Cilantro Mint sauce:
- 1 cup cilantro
- 1 cup mint leaves
- 1-2 green chilies adjust for spice preference, chopped (optional)
- ½ small red onion chopped
- 1 clove garlic
- ½ inch ginger peeled
- ¼ cup peanuts
- ½ cup plain yogurt
- ½ teaspoon salt adjust as per taste
Instructions
Cook the spiced green peas rice:
- Combine the rinsed basmati rice, water, frozen peas, cumin seeds, and turmeric powder in a saucepan. Give it a quick mix and bring it to a boil.
- Cover and simmer for 18-20 minutes or until the rice is fully cooked and the water is absorbed. The frozen peas will cook along with the rice.
Saute the Swiss Chards:
- While the rice cooks, wash the Swiss chard thoroughly. Separate the leaves from the stems and chop the stems into thin pieces.
- Heat a large skillet or pan over medium heat with 1-2 tablespoons of olive oil. Add the chopped Swiss chard to the pan and cook for 3-4 minutes, stirring occasionally, until they soften slightly. Season the swiss chard with salt and pepper to taste.
Make the cilantro mint sauce:
- Combine cilantro, mint leaves, green chili (optional), red onion, ginger, garlic, peanuts, yogurt, and salt in a blender or food processor. Blend until smooth and creamy.
Assemble the bowl:
- Take two bowls or wide plates and layer the cooked spiced green pea rice, sprouted mung beans, sliced cucumber, sliced avocado, and sautéed Swiss chard.
- Drizzle your Tangy Cilantro Mint Dressing generously over them or place the sauce in a small bowl and serve.
Notes
- Rinse the basmati rice thoroughly to remove excess starch, which can lead to a mushy texture.
- Adjust the spice level in the sauce as preferred. Start with a small amount of green chilies and taste the sauce before adding more.
- Assemble the bowls just before serving. This prevents the avocado from browning and ensures the other components retain their freshness and textural integrity. Prepare all the elements in advance, then assemble the bowls when you’re ready to eat.
Nutrition
