reduced oil

The Ancient Grains Bowl is one of my favorite vegan menu items at True Food Kitchen. Here is a reduced oil adaptation.

Ancient Grains Bowl

mushrooms

charred, roasted, onions

grains

snow peas broccoli

cilantro

avocado pitted (quartered & sliced)

garlic

ginger

lemongrass

turmeric

salt

TBSP extra-virgin olive oil

red quinoa

brown rice

farro (spelt)

water

yams

rice vinegar

sambal olek

sugar sugar

white miso paste sub chickpea miso if needed for soy allergy

sesame oil

grapeseed oil olive oil

cilantro (cut thick stems off if desired)

pumpkin seeds

cumin

orange juice (about the juice of half of one orange)

lime juice

grapeseed oil

extra virgin olive oil

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.

Roast the yams

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

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

Make the Miso Vinaigrette

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

Combine yams &amp; Miso Vinaigrette

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.

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.

Ancient Grains

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

Cilantro Pesto

Sauté the mushrooms and onions on the stovetop, or use marinated portobellos. For blanched snow peas &amp; 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.

To Plate

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Ancient Grains Bowl

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Ancient Grains Bowl

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