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Green Goddess Buddha Bowl

  • 15 m
  • 15 m
Sylvia Fountaine
“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)


  • 1 Bring 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.
  • 2 Whisk yogurt, dill, lemon juice, oil, garlic and salt together in a small bowl.
  • 3 Place 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.
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