Ancient Grain Bowl True Food Kitchen Copycat
If you love vibrant, nutrient-packed bowls that bring both flavor and health benefits, you‘ll likely love this copycat Ancient Grain Bowl fromTrue Food Kitchen.
Ingredients
- 2 Sweet Potatoes sliced and roasted
- 1 Cup Quinoa cooked
- 2 Cups Snap Peas
- 2 Cups 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
- 1/4 Cup Honey
Optional Toppings
- Pesto
- Feta Cheese
- Hemp Seeds
Instructions
- Preheat the oven to 400°F. Slice sweet potatoes into thick rounds (½ inch). Whisk together miso paste, honey, olive oil, salt, and garlic powder. Toss sweet potato rounds in the mixture and arrange them on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and caramelized.
- Rinse quinoa under cold water. Combine 1 cup quinoa with 2 cups water or vegetable broth in a pot. Bring to a boil, reduce heat to low, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork.
- Heat olive oil in a skillet over medium heat. Add sliced Portobello mushrooms and cook for 5–7 minutes until tender and flavorful. Season with salt and garlic powder.
- Set the broiler to high. Drizzle snap peas with olive oil and sprinkle with salt. Broil for 3–5 minutes, watching closely, until blistered and lightly charred.
- Whisk together miso paste and honey. Add 1–2 teaspoons of water for a thinner consistency, adjusting sweetness or salt as needed.
- Layer quinoa as the base. Arrange roasted sweet potatoes, sautéed mushrooms, broiled snap peas, and avocado slices on top. Drizzle with honey miso dressing. Garnish with microgreens, feta, hemp seeds, or pesto. Serve and enjoy!