Step 1

Preheat the oven to 415 degrees F. 

Lightly toss cubed yams in 2 – 3 TBSPs of the grapeseed oil. Line two baking sheets with parchment paper or a sil-mat and spread the yams out evenly on the two baking sheets. Bake for 15 minutes and toss them. Then bake for 15-20 more minutes or until golden brown. Optional: Toss them again, turn the heat off and let them sit in the oven for 10 – 30 minutes. This dries them out a little, giving them a more concentrated flavor. I recommend this if you have the time.

Step 2

In a blender, combine the vinegar, sambal, soy sauce, sugar, salt, miso paste, and water. Blend until incorporated and smooth.

Step 3

Add sesame oil and grapeseed oil into vinegar mixture and blend until emulsified.

Step 4

Preheat oven (or lower temp) to 400 degrees F. Toss roasted yams with Miso Vinaigrette and transfer evenly to two baking sheets. Bake until the glaze is bubbly, glossy, slightly browned, and a little thicker, and the yams are hot, about 15 minutes. Flip or toss with a spatula at 10 minutes.

 Serve or let cool and store. The glaze will be molten-lava-hot; avoid burning your mouth. Sprinkle with toasted or black sesame seeds if desired.

 Cold prepped yams take a little longer to cook than hot-out-of-the-oven roasted yams. Additionally, if one pan has more glaze than the other it may need a little longer as well.

Instructions

Step 5

Place all ancient grains ingredients into the Instant Pot. Close the lid, lock and seal the knob. Set to manual HIGH pressure for 20 minutes. Then release steam and let sit for 10 minutes on the keep warm setting. Stir and serve or store.

Step 6

If the grains look a little wet, let them sit with the lid off for around 5 minutes and they should absorb any extra water.

Step 7

Place all ingredients in a blender or medium food processor. Puree until smooth, scraping down sides with a spatula. Makes about 1.5 cups.

Step 8

Sauté the mushrooms and onions on the stovetop, or use marinated portobellos. For blanched snow peas & roasted broccoli instructions, see notes below. Slice and spoon out the avocado and assemble the bowl. When plating, the ancient grains go in first and the rest is up to you. I usually meal prep this, heat, and then top with the pesto and avocado, which are best cold. For more topping options, see notes below.