Buddha Bowl

2 cups cooked whole grain sorghum, cooled
1 15.5-ounce can white beans
1 bunch fresh asparagus, trimmed, sliced
4 cups packed baby arugula leaves
1 medium avocado, sliced
1 medium cucumber, sliced
1/4 cup pumpkin seeds

Green Goddes Dressing

1 1/2 tablespoon plain, unsweetened plant-based milk 
1/4 ripe large avacado, peeled, sliced
1/4 cup diced cucumber, with peel
3 tablespoons chopped fresh herbs (i.e. dill, parsley, orgeano, basil, thyme)
1 stalk green oiion, white and green parts, diced
1 small garlic clove
Pinch white pepper
2 tablespoons lemon juice, freshly squeezed

Buddha Bowl:

1. Cook whole grain sorghum to make 2 cups, according to package directions, and cool, draning any remaining liquid.
2. Rise and drain white beans and set aside.
3. Blanch asparagus by cooking it in boiling water for 3-4 minutes, until tender, but bright green: set aside.
4. Arrange 1 cup argula leaves at the bottom of each large, individual serving bowl.
5. Arrange over the arugula leaves in each bowl:
    - 1/4 of the white beans
    - 1/2 cup cooked, cooled sorghum
    - 1/4 sliced avocado
    - 1/4 of the cucumber slices
    - 1/4 of the balanched, cooled asparagus
    - A dollop (2 tablespoons) of Green Goddess Dressing (see below)
    - Sprinkle with 1 tablesspoon pumpkin seeds
6. Serve immediately.

Green Goddess Dressing:

1. Place all of the dressing ingredients into the container of a small blender and process until smooth.
2. Makes 1/2 cup.

This recipe is exellent for meal prep by preparing 4 individual servings in sealed containers and refrigerating it to be enjoyed during the week. You can also serve this recipe in one large dish by  folllowing instructions and arranging all ingredients in onw large salad bowl.

Makes 4 entree-size servings + 2 tablespoons dressing