The Washington Post

Green Goddess Grain Bowl

Green Goddess Grain Bowl 4.000

Laura Chase de Formigny for The Washington Post; food styling by Marie Ostrosky for The Washington P

Weeknight Vegetarian Sep 4, 2021

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

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


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 small bunch (8 ounces) kale or other greens
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion (5 ounces), chopped (1 cup)
  • 1/2 teaspoon fine sea salt or table salt, plus more to taste
  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed (1 3/4 cups)
  • 4 tablespoons fresh lemon juice, divided
  • 2 medium ripe avocados, pitted and peeled
  • 2 scallions, trimmed and sliced
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon agave nectar
  • 2 cups cooked grains, such as quinoa, barley or brown rice, warmed
  • 1/4 cup sunflower seeds, raw or roasted


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 medium-high 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.

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Recipe Source

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

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (1/2 cup grains, 1 cup bean mixture, 6 tablespoons dressing): 550

% Daily Values*

Total Fat: 31g 48%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 497mg 21%

Total Carbohydrates: 58g 19%

Dietary Fiber: 17g 68%

Sugar: 7g

Protein: 17g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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