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Green goddess power bowl with a spoon in the background.

Green Goddess Power Bowl

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.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course, Salad
Cuisine: Indian
Servings: 2
Author: Shilpa

Equipment

Ingredients

For the Spiced Green Pea Rice:

For the Sautéed Swiss Chard:

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

Calories: 637kcal | Carbohydrates: 103g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 1379mg | Potassium: 1053mg | Fiber: 10g | Sugar: 13g | Vitamin A: 4164IU | Vitamin C: 52mg | Calcium: 239mg | Iron: 6mg
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