mother earth bowl

This vegan bowl (buddha bowl) is like a party in your mouth.

Mother Earth Bowl

ancient grains mix

spinach

sweet potato (sliced & roasted)

white mushrooms (sliced & roasted)

onion (sliced thinly)

Tbsp oil

avocados (halved)

hemp seeds

cucumber (diced)

Tbsp apple cider vinegar

tsp sugar

sesame seeds

salt

cayenne pepper

red bell pepper

½ Tbsp vegetable oil

⅓ Tbsp white miso

soy sauce

½ tsp apple cider vinegar

tsp minced garlic

ginger

Dijon mustard

apple cider vinegar

lemon juice

Tbsp agave syrup

olive oil

salt and pepper

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.

Cucumber Relish Instructions

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.

Red Pepper Miso Dressing Instructions

Add all ingredients to a mason jar, seal on the lid, and shake vigorously for 20 seconds. Keeps for 1 week in the fridge.

Apple Cider Vinaigrette Dressing Instructions

Inspired by Flower Child, these mother earth bowls are loaded with greens, super grains, roasted veggies and broccoli pesto all topped with a delicious red pepper miso vinaigrette.

Mother Earth Bowl (Flower Child Copycat)

baby arugula

rice vinegar

Super grains

Roasted vegetables

Cucumber relish

Broccoli Pesto

Red pepper miso vinaigrette

Sprouts

Avocado slices

Hemp seeds

dry red quinoa

dry farro

dry barley

potatoes

onion

oz package portobello mushroom (sliced)

Tablespoons olive oil (divided)

salt (divided)

black pepper (divided)

broccoli (blanched)

kale (blanched)

Tablespoons roasted salted pistachios (shelled)

garlic clove

mint leaves

lemon

black pepper

extra virgin olive oil

water

peppadew peppers

garlic (roughly chopped)

ginger (peeled & rough chopped)

½ Tablespoons miso paste

½ Tablespoons unseasoned rice vinegar

tamari

Tablespoons extra virgin olive oil

cucumber (chopped)

Tablespoons rice vinegar

maple syrup

chili garlic sauce

mint leaves (minced)

First cook grains by adding quinoa to a saucepan with 1 cup water. Bring to a boil, reduce heat to a simmer, cover and cook about 15 minutes, until water is absorbed. Set aside.

In a second larger saucepan, bring 2 quarts of water to a boil. Once boiling, add farro and barley and return to a boil. Reduce heat to medium-high and cook, uncovered for 25-30 minutes, until tender. Drain off cooking water and add farro + barley mixture to quinoa. Stir to combine and set aside.

Preheat oven to 400 F and line two baking sheets with parchment paper.

Combine sweet potatoes and onion in a large mixing bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Add to one baking sheet and bake for 30-40 minutes, tossing halfway through.

While sweet potatoes and onions are roasting, add portobello mushrooms to the same mixing bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Add mushrooms to second prepared baking sheet and when sweet potatoes have about 10-15 minutes left to cook, place mushrooms in the oven and cook for 10-15 minutes, until tender.

While grains are cooking and veggies are roasting make the remaining components of the bowl.

Add all broccoli pesto ingredients to a food processor and process until combined. Set aside.

Add all dressing ingredients to a high powered blender and blend until smooth and combined. Set aside.

Make cucumber relish by combining all ingredients in a small mixing bowl. Set aside.

When you’re ready to assemble bowls, toss arugula with rice vinegar.

To make bowls, add ¾ cup super grains mix, ¾ cup roasted veggies, 1 cup arugula, 2 Tablespoons cucumber relish, 1 Tablespoon broccoli pesto and 1 Tablespoon red pepper vinaigrette to 6 bowls. Top each bowl with avocado slices, sprouts and hemp seeds.

Serve immediately.

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Top 3 mother earth bowl recipes from across the web

The most viewed mother earth bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mother Earth Bowl

Mother Earth Bowl

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The most viewed mother earth bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine