American · Dinner
California Green Goddess Grain Bowl
California San Francisco tradition reading farro tossed with massaged kale, roasted broccoli, chickpeas, avocado, and a bright green goddess dressing of fresh herbs, lemon, and tahini for the West Coast 20-minute plant-led weeknight dinner of clean herbed depth.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
680Calories
24gProtein
42gFat
58gCarbs
3gSugar
14gFiber
520mgSodium
0mgChol
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Instructions
1
Prep
Heat oven to 425F (220C). Strip kale from stems, tear into bite-size pieces. Halve avocados, remove stones, slice. Pick parsley, basil, chives. Grate garlic. Halve lemons. Drain and rinse chickpeas.
2
Roast
Toss broccoli florets and chickpeas with 2 tbsp olive oil, red pepper flakes, and 0.5 tsp salt on a large sheet pan. Roast at 425F for 13 minutes, shaking at 6 minutes, until broccoli edges char and chickpeas crisp.
3
Boil
Bring quick-cook farro to a boil in a medium pot with salted water over high heat for 2 minutes. Reduce to medium, cook 8 minutes until tender. Drain well.
4
Build 1
Pulse parsley, basil, chives, grated garlic, tahini, Dijon, juice from 1 lemon, 3 tbsp olive oil, warm water, 0.5 tsp salt, and black pepper in a blender 30 seconds until smooth green goddess dressing forms.
5
Build 2
Massage kale with 1 tbsp olive oil and a pinch of salt for 60 seconds until tender and dark green. Toss cooked farro through until evenly mixed.
6
Plate
Divide kale-farro mix between two bowls. Arrange roasted broccoli, chickpeas, avocado slices, and pumpkin seeds in groups across the top of each bowl. Drizzle generously with green goddess dressing. Rest a lemon half on the rim of each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 2 cans) canned chickpeas
- 120g (4.2 oz) quick-cook farro
- 160g (5.6 oz) Tuscan kale
- 300g (10.6 oz) broccoli florets
- 2 medium avocados
- 90ml (1/3 cup + 1 tbsp) tahini
- 30g (small handful) fresh parsley
- 20g (small handful) fresh basil
- 20g (small handful) fresh chives
- 2 medium lemons
- 4 garlic cloves
- 90ml (1/3 cup + 1 tbsp) extra-virgin olive oil
- 2 tbsp warm water
- 1 tsp Dijon mustard
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp red pepper flakes
- 40g (1.4 oz) pumpkin seeds