In the mood for the Ancient Grain Bowl but want to make it at home? This True Food Kitchen copycat recipe is filled with the same flavors: roasted sweet potatoes, fluffy quinoa, and umami-rich miso dressing that makes the original so addictive!
I always order this bowl at True Food Kitchen and decided to perfect my own version at home. I've cracked the code on recreating the perfect caramelized sweet potatoes and irresistible honey miso dressing.
A Quick Look At The Recipe
- Total Time: 45 minutes
- Recipe Difficulty: Easy
- Cooking Method: Roasting & Stovetop
- Main Ingredients: Sweet potatoes, quinoa, mushrooms, snap peas
- Dietary Info: Gluten-free, Vegetarian (Vegan adaptable)
- Serves: 4
- Calories: 625 per serving
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The flavors in this recipe were incredible. I loved the dressing.
- rachel
If you're looking for more wholesome grain bowl recipes, try my hearty Steak Grain Bowls for a protein-packed option, my Quinoa Edamame Broccoli Salad, Mediterranean Grain Bowls, or check out all of my healthy copycat recipes!
Why You'll Love This Recipe
- Restaurant-Quality at Home: Recreate the iconic True Food Kitchen ancient grains bowl without leaving your kitchen or spending $18 per bowl.
- Meal Prep Friendly: Cook components separately and assemble throughout the week for quick, healthy lunches.
- Delicious Dressing: The honey miso dressing made with white miso paste hits all the right flavors: sweet, salty, and umami. It's really a unique flavor, I think you'll love!
- Customizable Base: Swap quinoa for farro, brown rice, or any ancient grain you prefer.
- Naturally Gluten-Free: Perfect for those following a gluten-free lifestyle. This True Food Kitchen gluten-free recipe is one of the most flavor-filled bowls.
Ancient Grain Bowl Key Ingredients
- Sweet Potatoes: The star of this ancient grains bowl, sweet potatoes become caramelized and jammy when roasted with the miso-honey glaze. Their natural sweetness balances the umami from the miso paste perfectly.
- Quinoa: This ancient grain cooks in just 15 minutes and provides a fluffy, nutty base that absorbs the honey miso dressing beautifully. Rinse it first to remove the bitter saponin coating.
- White Miso Paste: Made from fermented soybeans, white miso (also called shiro miso) is milder and sweeter than red miso. It's the key to replicating the True Food Kitchen ancient grain bowl flavor profile.
- Portobello Mushrooms: These meaty mushrooms add umami depth and a satisfying texture. Slice them thick (½ inch) so they stay tender but not mushy.
- Honey: Combined with miso paste, honey creates that signature sweet-savory glaze that makes the original true food ancient grain bowl so addictive.
Substitutions & Variations
- Low-Carb: Swap quinoa for lower-carb alternatives, like cauliflower rice.
- Vegan Version: Substitute honey with maple syrup or agave for a vegan ancient grains bowl.
- White Miso: Can be swapped for red miso, which has a stronger, saltier flavor, so start with half the amount.
- Protein Boost: Add grilled chicken thighs, steak, seared tofu, or tempeh to make this True Food Kitchen copycat recipe even more filling.
- Spicy Version: Stir sriracha or gochujang into the honey miso dressing, or add red pepper flakes.
- Fall Bowl Recipe: Use roasted brussel sprouts, delicata squash, and dried cranberries for an autumn twist on this warm grain bowl recipe.
- Asian-Inspired: Add edamame, shredded purple cabbage, and sesame seeds with a ginger-tamari dressing.
How To Make Ancient Grain Bowls
- Step 1: Preheat your oven to 400°F. Slice 2 sweet potatoes into about ½-inch thick rounds. In a medium bowl, whisk together white miso paste, honey, olive oil, a tablespoon of tamari (or gluten-free soy sauce), salt, and garlic powder. This miso-honey glaze is the secret to the True Food Kitchen ancient grains bowl recipe. Toss the sweet potato rounds in the glaze. Arrange them in a single layer on a parchment-lined baking sheet & roast for 25-30 minutes.
- Step 2: While the sweet potatoes roast, rinse 1 cup quinoa under cold water in a fine-mesh strainer - this removes the bitter outer coating. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Step 3: Keep the oven at 400°F. Put 2 large Portobello mushrooms on a parchment-lined baking sheet. Pour a splash of olive oil and tamari (or gluten-free soy sauce) over top for added flavor before baking if you'd like. Bake for 15-20 minutes until tender and lightly browned.
- Step 4: When the sweet potatoes have 5 minutes left, set your oven to broil on high. Toss 2 cups of snap peas with a drizzle of olive oil and a pinch of salt on a separate baking sheet. Broil for 3-5 minutes, watching closely, until the snap peas are blistered and bright green. They should have some charred spots, but still have snap.
- Step 5: In a small bowl, whisk together 2 tablespoons white miso paste and ¼ cup honey. Add 1-2 teaspoons water to thin the dressing to a pourable consistency. Taste and adjust sweetness or salt as needed.
- Step 6: Divide the cooked quinoa among 4 bowls as your base. Arrange the roasted sweet potatoes, sautéed mushrooms, broiled snap peas, and sliced avocado in sections on top of the quinoa - this makes it Instagram-worthy. Drizzle generously with the honey miso dressing. Top with microgreens, crumbled feta cheese, hemp seeds, or a dollop of pesto if desired.
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Expert Tips
- Get Sweet Potatoes Extra Crispy: Pat the sweet potato rounds dry before tossing in the miso glaze, and don't crowd the baking sheet. Space them at least 1 inch apart for maximum caramelization.
- Don't Skip Rinsing Quinoa: The natural coating (saponin) on quinoa makes it taste bitter. A 30-second rinse under cold water eliminates this completely.
- Adjust Dressing Consistency: The honey miso dressing should be thick but pourable with a consistency similar to maple syrup.
Ancient Grain Bowl Pairing Ideas
This ancient grains bowl, True Food style recipe, pairs beautifully with other healthy sides and appetizers. Serve alongside Hot Honey Brussel Sprouts, Roasted Carrots with Whipped Feta, or with my delicious Beet Hummus!
Frequently Asked Questions
1. Roast the sweet potatoes & mushrooms until golden and tender.
2. Cook the quinoa while the veggies roast.
3. Broil the snap peas for a minute or two, just until blistered.
4. Whisk together the honey-miso dressing.
5. Assemble the bowls.
6. Finish with microgreens, feta, hemp seeds & dressing
Replace the honey with maple syrup or agave nectar in both the sweet potato glaze and the dressing. Skip the feta cheese or use vegan feta. All other components are naturally plant-based, making this ancient grain bowl easily adaptable.
White miso paste (shiro miso) is essential for this True Food Kitchen ancient grain bowl recipe. It's sweeter and milder than red miso. Find it in the refrigerated section near tofu at most grocery stores or Asian markets.
Yes! Quinoa is naturally gluten-free, and if you use tamari instead of soy sauce, the entire ancient bowl is gluten-free. Just verify your miso paste is gluten-free, as some brands add barley.
Yes! This is one of the best warm grain bowl recipes for meal prep. Store components separately in airtight containers for up to 4 days. Keep the avocado and microgreens separate and add fresh ones when serving.
More Copycat Grain Bowl Recipes I Love
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📖 Recipe
Ancient Grain Bowl True Food Kitchen Copycat
Ingredients
- 2 Sweet Potatoes sliced and roasted
- 1 Cup Quinoa cooked
- 2 Cups Snap Peas
- 2 Large Portobello Mushrooms
- 2 Avocados sliced
- Micro Greens or greens of choice
Sweet Potato Seasoning
- 2 Tablespoons Miso Paste
- 2 Tablespoons Honey
- 1 Tablespoon Olive Oil
- 1 Tablespoon Tamari or Soy Sauce
- 1 Teaspoon Salt
- 2 Tablespoons Garlic Powder
Honey Miso Dressing
- 2 Tablespoons Miso Paste
- ¼ Cup Honey
Optional Toppings
- Pesto
- Feta Cheese
- Hemp Seeds
Instructions
- Preheat oven to 400°F. In a medium bowl, whisk miso, honey, olive oil, tamari, salt, and garlic powder until smooth. Toss the sweet potato rounds in the glaze and arrange them in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and tender.
- Rinse quinoa in a fine-mesh strainer under cold water for 30 seconds. Combine with water or broth in a medium saucepan. Bring to a boil, then cover and reduce to low. Simmer 15 minutes until the liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
- Keep the oven at 400°F. Place mushrooms stem-side up on a parchment-lined baking sheet. Drizzle lightly with olive oil and tamari. Bake for 15-20 minutes, until juicy and browned. Slice before serving if desired.
- When the sweet potatoes are nearly done, toss snap peas with olive oil and salt. Spread on a separate sheet and broil on high for 3-5 minutes, watching closely, until blistered but still crisp.
- Whisk together 1 tablespoon white miso, ¼ cup honey, & if needed 1-2 teaspopons of water until smooth and pourable. Taste and adjust thickness or saltiness as needed.
- Divide quinoa among 4 bowls. Arrange roasted sweet potatoes, baked mushrooms, snap peas, and avocado in sections. Drizzle generously with the honey miso dressing and finish with toppings like microgreens, feta, or hemp seeds.
Notes
- Roasting Sweet Potatoes: For sweet potatoes that are crispy instead of steamed, dry them well after slicing and give them plenty of space on the baking sheet, as crowding traps moisture.
- Upgrade Your Base: Cooking quinoa in vegetable broth instead of water infuses it with flavor, so every bite of the bowl tastes seasoned from the start.
- Dress It Right: The honey miso dressing thickens as it sits. If making ahead, whisk in a teaspoon of warm water before serving to bring it back to its silky, drizzleable texture.
- Meal Prep: Store each component separately in airtight containers. Reheat quinoa and veggies before assembling for a freshly made feel all week long.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Rachel says
The flavors in this recipe were incredible. I loved the dressing.
Emmy Clinton says
I'm glad you loved the recipe, Rachel!
Sydney says
Yes yes yes yes!