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Green Goddess Buddha Bowl
“This healthy grain bowl packs in the greens with peas, asparagus and a creamy yogurt dressing. Tofu adds protein while keeping it vegetarian, but you could also swap in cooked shrimp or chicken for a satisfying dinner or packable lunch ready in just 15 minutes.”
½ cup snap or snow peas, trimmed
4 spears asparagus, tough ends removed, cut into 2-inch pieces
½ cup plain whole-milk yogurt
¼ cup chopped fresh dill
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon kosher salt
½ cup cooked farro
4 ounces baked tofu, cubed
3 radishes, sliced
Toasted pumpkin seeds for garnish (optional)
1Bring a medium pot of water to a boil. Add snap (or snow) peas and asparagus; cook until just tender, about 2 minutes. Rinse under cold water.
2Whisk yogurt, dill, lemon juice, oil, garlic and salt together in a small bowl.
3Place farro in a shallow serving bowl. Top with peas, asparagus, tofu and radishes. Drizzle 2 tablespoons of the dressing on top (save extra for other use). Sprinkle with pumpkin seeds, if desired.