This delicious copycat Vegan Ancient Grain Bowl is a re-creation of the True Foods Kitchen restaurant menu item. It’s gluten-free, vegan, and packed with vitamins and nutrients.
If you have a True Foods Kitchen restaurant in your city, I highly recommend the Ancient Grain Bowl. It’s one of my absolute favorite items on the menu. If you don’t have True Foods, consider this recipe your next best option because it’s sooo good. My boys literally ate every last bite.
For the mushrooms, I did a copycat version of Vibrant and Pures vegan “Bacon BLT.” Hers was so flavorful that I now roast all my mushrooms pretty close to the way she roasts here. It’s amazing.
Main Ingredients and Substitutes
- White Miso Paste: I used a white miso paste but have also used chickpea paste and both are very good. I haven’t tested it with red miso but I am sure it’ll be just as tasty.
- Sweet Potatoes: I love sweet potatoes. I used orange sweet potatoes but yams would work as well or even the purple or Japanese sweet potatoes would be great.
- Tri-Colored Quinoa: In my recipe, you’ll notice I didn’t soak mine prior to cooking and that’s because I buy the pre-soaked kind to cut back on time. Any grain would be great, barley (although not gluten-free), brown rice, and any other grain of choice.
- Snap Peas: My boys threw down on some sugar snap peas. They love the crunch. YOu can use any greens you want but I do recommend some sort of green to bright the plate. I steamed my sugar snap peas for just a few minutes and then threw them in a bowl of iced water.
- Avocado: You gotta have some healthy fats. Don’t be afraid of it. It’ll help you feel full and satisfied.
- Coconut Aminos: I use coconut aminos just because it’s a cleaner version of soy sauce. To keep it gluten-free use Tamari or if you don’t have any allergies, regular soy sauce will work.
- Mushrooms: This is probably one of my favorites in this dish. Sliced portobello mushrooms seasoned to perfection. You can use any mushrooms but the portobellos work great in here to get nice long thin strips and tastiness.
- Pesto: The nice citrus pesto that really brightens up the whole dish. I made my own version from scratch using a little raw broccoli and parsley, but if you are looking for a good store-bought version, Trader Joe’s has a great vegan pesto in the refrigerated section of the store. Highly recommend.
You can find many of the pantry staples from Thrive Market, and get an extra 25% OFF your first order + a 30-day free trial membership when you sign up! (Valid on orders $49+, max $20 discount).
This dish is the ultimate Vegan Ancient Grains Bowl. So happy with the way it tastes and turned out that I can’t wait to make it over and over again. If you give this a try, please let me know what you think by commenting below. I appreciate it.
Other recipes you’ll enjoy:
- Gluten-Free Salmon Teriyaki Bowls
- BBQ Mushroom Stuffed Sweet Potatoes with Coleslaw
- Romesco Chickpeas with Lemony Potatoes and Spinach
- Vegan Eggplant Rollatini with Mushroom Bolognese
- Next-Level Vegan Asian Bowl
- Vegan Mediterranean Sweet Potato Bowl
XO,
Natalie
Vegan Ancient Grains Bowl
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.
Vegan Ancient Grain Bowl
Equipment
- Mini Food Processor
Ingredients
- MISO SWEET POTATOES
- 2 medium sweet potatoes peeled and diced
- 1/4 cup white miso or chickpea miso
- 4 tbsp coconut aminos
- 1 tsp arrowroot flour or corn flour
- 1.5 tsp lemon juice
- 1/2 tsp chili paste
- 1/2 tsp grated ginger
- 3 tbsp filtered water
- salt and pepper to taste
- 2 tbsp olive oil
- BROCCOLI PESTO
- 4 pieces of raw broccoli
- 1 cup fresh parsley
- 1/2 shallot rough chopped
- 1 small piece of garlic
- 1 lemon juiced
- 1/4 cup olive oil
- salt and pepper to taste
- PORTOBELLO MUSHROOMS
- 3 portobello mushrooms sliced
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tsp liquid smoke
- 1 tbsp balsamic vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- SUGAR SNAP PEAS
- 2 bag of sugar snap peas
- 1/2 tsp sesame oil
- salt to taste
- ADDITIONAL INGREDIENTS
- 1.5 cups cooked quinoa. once cooked, let it sit with the lid on before touching. Wait 10 minutes and fluff with a fork
- 2 avocados sliced
- 1 tbsp sesame seeds black and/or white
Instructions
- Preheat the oven to 400°
- On a large baking sheet, add the SWEET POTATOES and drizzle with olive oil and a dash of salt and pepper. Roast in the oven for about 25 minutes.
- On another baking sheet, add the sliced PORTOBELLO MUSHROOMS and all the remaining mushroom ingredients. Mix well with your hands and lay evenly on the baking sheet. Roast for 20 minutes flipping halfway through.
- MISO SAUCE: In a small saucepan heat on low, add all the remaining miso ingredients EXCEPT the olive oil, and mix until warm. Remove from heat and set aside until the sweet potatoes are done cooking. Once they're done, toss the miso with the sweet potatoes and set aside.
- Meanwhile, for SNAP PEAS boil for about 5 minutes until slightly soft but still have a good amount of crunch. Remove and place immediately in a large bowl filled with ice and cold water to stop it from cooking. Set aside. Then, drizzle a dash of the olive oil and salt and pepper.
- To make the BROCCOLI PESTO, add all ingredients in a food processor and blend well adjusting the seasoning as needed.
- In a bowl or plate, add the cooked quinoa, the sliced avocados, the mushrooms, the miso sweet potatoes, the snap peas, and the pesto. Top with sesame seeds and enjoy!
1 Comment on Vegan Ancient Grain Bowl
Comments are closed.