Amidst all the cocktail parties, end-of-year celebrations and festive fun, keep it real with everyday homemade-gourmet feasts like Mushroom Grain Bowls with Green Goddess Dressing #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #buddhabowl

Mushroom Grain Bowls with Green Goddess Dressing

Serves 4-6



1 cup plain Greek yoghurt

1 cup packed fresh herbs (chives, coriander, parsley and dill work very well together)

¼ cup spring onions, chopped

juice of 1 lemon

1 small clove garlic, roughly chopped

pinch sea salt flakes

freshly ground black pepper


1 cup apple cider vinegar

1 cup water

1 tbsp sea salt flakes

1 tbsp sugar

300g cauliflower florets


2 tbsp olive oil

2 cloves garlic, finely minced

500g mixed mushrooms (white buttons, portabellinis and baby buttons work well)

salt and pepper, to taste

4 cups mixed grains, cooked (farro, spelt, barley and wild rice work very well together)

170g fresh asparagus spears, very lightly blanched

110g shelled edamame beans

zest and juice of 1 lemon

½ cup spring onions, thinly sliced

fennel fronds or fresh dill, to serve


1 For the dressing, combine all of the ingredients in a blender, food processor or nutribullet. Process until smooth, adding a splash of ice cold water to thin it out until desired consistency. Taste and adjust salt and pepper to taste. Scrape into a jar and keep in the fridge until needed.

2 For the pickled cauliflower, combine the vinegar, water, salt and sugar in a small saucepan and bring to the boil. Slice off the pretty top bits of the cauliflower florets and discard the thick stems. (Use stems in a soup or stir fry!)

3 Add trimmed cauliflower to a heat-proof jar or bowl. Pour over the pickling liquid and allow to cool. Place in the fridge until ready to serve.

4 For the bowls, heat oil and a dollop of butter in a large frying pan over medium-high heat. Add garlic and cook until fragrant. Add mushrooms and cook, tossing them often, until just tender and golden brown. Season.

5 In a large mixing bowl, combine the grains, mushrooms, asparagus spears, edamame beans, lemon zest, lemon juice and spring onions. Toss.

6 Spoon into bowls. Scatter over some pickled cauliflower. Top with fennel fronds or dill and finally a generous drizzle of green goddess dressing.