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Preheat oven to 350° Fahrenheit. Cook brown rice/quinoa/ancient grains according to package instructions. (I used the packaged brown rice and quinoa blend from Seeds of Change. To heat, I add the whole packet to a saucepan with 1/4 cup of water and heat on low, covered, about 15 minutes).
Spread 1 cup sliced mushrooms and the sliced sweet potato on a parchment-lined baking sheet and bake for 10 minutes, then flip and bake another 10 minutes.
Add the 1 Tbsp oil and and sliced onion to a skillet and cook over medium-high heat until caramelized.
Prepare the cucumber relish and dressings while the hot ingredients are cooking. (Instructions for them below).
To assemble the bowls, add cooked rice/grain to a bowl. Add desired portions of cooked sweet potatoes, mushrooms, onions, fresh spinach, and sliced avocado. Drizzle the sweet potato with the red pepper miso dressing. Drizzle the spinach with apple cider vinaigrette dressing. Sprinkle with hemp seeds (optional).
Combine all ingredients in a bowl and serve immediately or marinate up to 8 hours in the fridge. Keeps for 1 day in the fridge.
Place all ingredients in a food processor and process until nearly smooth, about 30 seconds. Serve immediately as a salad dressing or sauce to top roasted sweet potatoes. Keeps for 1 week in the fridge.
Add all ingredients to a mason jar, seal on the lid, and shake vigorously for 20 seconds. Keeps for 1 week in the fridge.