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GET FIT Plant Based Diet - Green Grain Bowl


For the Salad

  • 2 cups cooked grains (quinoa, brown rice, farro, buckwheat)
  • 2 cup tomatoes chopped
  • 2 cup cucumber chopped
  • ½ cup olives sliced
  • 1 cup roasted OR fresh bell peppers chopped
  • 1 cup artichoke hearts chopped
  • 1 large avocado sliced
  • ¼ cup fresh mixed herbs like mint, parsley, dill, or basil chopped
  • 3 Tbl seeds (use any combination of pine nuts, sun flower, sesame, flax or hemp)

For the baked zucchini

  • 2 medium zucchini sliced into rounds or sticks
  • ½ cup old fashioned oats
  • 1 clove garlic pressed or diced
  • 2 cups bread crumbs (homemade or store-bought)
  • ½ cup nutritional yeast
  • 1 Tbl dried parsley
  • 1 Tbl dried oregano
  • ½ tsp salt
  • ¾ cup whole wheat or oat flour


  • ¼ cup Tahini
  • ¼ cup avocado
  • 2-4 Tbl lemon juice
  • 2 Tbl water
  • 1 clove garlic minced
  • ¼ cup fresh basil (or other fresh herbs like cilantro or parsley)


  1. Preheat the oven to 375°
  2. Cook the grains per your packages directions making enough for 2 cups.

Toast the seeds

  1. Place in a dry non-stick pan over medium heat and toast until lightly browned. Watch carefully.

For the zucchini

  1. For the breading, place the breadcrumbs, nutritional yeast, garlic, oregano parsley and salt into a wide bowl.
  2. Place the flour in another bowl.
  3. Make a batter by blending the oats, water, garlic, salt & pepper in a high speed blender until smoother. Pour into a 3rd bowl.
  4. Place the zucchini rounds, a few at a time, first into the flour and coat lightly. Then place into the batter bowl. With your other hand, coat with the batter, lift and allow excess to drip off.
  5. Last, place the zucchini into the breading. With your dry hand, press the breading into the zucchini.
  6. Place on a non-stick baking sheet.
  7. Bake for 30 minutes or until golden and crisp, turning after 15 minutes.

For the dressing

  1. Place all of the ingredients into a blender and blend until creamy.

For the bowl

  1. Use 1 large bowl or 4 individual ones.
  2. Place the grains on the bottom of the bowl.
  3. Around the edges, top with the zucchini slices, olives, artichoke, tomatoes, cucumbers, and peppers. Sprinkler the herbs and seeds over all.
  4. Place the avocado in the center and drizzle the dressing. Serve extra dressing on the side.

This recipe was printed from