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Vegan Ancient Grain Bowl

This delicious Vegan Ancient Grain Bowl is an amazing weeknight meal. It all comes together within 35 minutes and is gluten-free and packed with all the vitamins and minerals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4

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!
Keyword Gluten-Free Dinner, Miso Sweet Potatoes, Mushrooms, Vegan Bowl