Mushroom Grain Bowls with Green Goddess Dressing

A poke bowl with a difference. Healthy grains with a delicious dressing.
No ratings yet
Prep Time 25 minutes
Cook Time 10 minutes
Course Lunch, Salad
Cuisine Asian
Servings 6



  • 1 cup plain greek yoghurt
  • 1 cup fresh packed herbs (chives, coriander, parsley and dill work very well together)
  • 1/4 cup spring onions, chopped
  • Juice of 1 lemon
  • 1 small clove garlic, roughly chopped
  • Pinch sea salt flakes
  • Freshly ground black pepper

Quick pickled cauliflower:

  • 300 g cauliflower florets
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tbsp sea salt flakes
  • 1 tbsp sugar


  • 4 cups mixed grains, cooked (farro, spelt, barley & wild rice work very well together)
  • 2 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 500 g mixed mushrooms, white buttons, portabellinis & baby buttons
  • 170 g fresh asparagus spears, very lightly blanched
  • 110 g shelled edamame beans
  • Zest & juice of 1 lemon
  • 1/2 cup spring onions, thinly sliced
  • Fennel fronds or fresh dill, to serve
  • Salt and pepper, to taste


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, to adjust salt and pepper.
    Scrape into a jar and keep in the fridge.
  • For the pickled cauliflower:
    Combine 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!)
  • 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.

For the bowls:

  • Heat oil and 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.
  • In a large mixing bowl add the grains, mushrooms, asparagus spears, edamame beans, lemon zest, lemon juice and spring onions. Toss.
    Spoon into bowls. Scatter over some pickled cauliflower.
  • Top with fennel fronds or dill and finally a generous drizzle of green goddess dressing.
Keyword asian, bowl, poke