Goddess Bowl


Grain and noodle bowls are the way to go for simple, flexible meals. The easy tahini dressing has enough Sriracha sauce to make it exciting, but if you don't like it hot you can always cut the amount in half. Customize with your favorite cooked or shredded veggies, proteins or sauces.

Prep Time

10 minutes

Cook Time

15 minutes


4 Servings


1 cup quinoa (or bulgur, dried)
1 1⁄2 cups water (plus 1 tablespoon, divided)
1⁄4 cup tahini
1 tablespoon vinegar, cider
1 tablespoon sriracha
1 tablespoon tamari (plus 1 teaspoon, divided)
1 tablespoon honey
1⁄2 cup pumpkin seeds (raw & unsalted)
1 bunch kale, tuscan (thinly sliced)
2 carrot (shredded)
2 avocado (halved and pitted)


Cook the quinoa or bulgur. In a small pot, bring 1 ½ cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork. 

While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick.

Place the pumpkin seeds in a small sauté pan and swirl over mediumhigh heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.

Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.