Ancient Grain Bowl True Food Kitchen Copycat

Ancient grain bowls assembled in bright lighting.

5 from 2 votes

Ancient Grain Bowl True Food Kitchen Copycat

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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free

Servings: Servings

Calories: 625kcal

Author: Emmy Clinton

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