Recipe
Mother Earth Bowl
This vegan bowl (buddha bowl) is like a party in your mouth.
Ingredient batch: 1× original. Base yield: 8 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
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- Yield
- 8 servings
- Prep
- 10 minutes
- Cook
- 20 minutes
Ingredients
Salad Ingredients
- 4 cups ancient grains mix
- 2 cups fresh spinach
- 1 sweet potato sliced & roasted
- 1 cup white mushrooms sliced & roasted
- 1 onion sliced thinly
- 1 Tbsp oil
- 2 avocados halved
- ¼ cup hemp seeds
Cucumber Relish
- 2 cups cucumber (diced)
- 2 Tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- ¼ tsp salt
- 1 pinch cayenne pepper
Red Pepper Miso Dressing
- ½ cup red bell pepper
- 2 ½ Tbsp vegetable oil
- 1 ⅓ Tbsp white miso
- 3 tsp soy sauce
- 1 ½ tsp apple cider vinegar
- 1 tsp minced garlic
- 1 tsp fresh ginger
Apple Cider Vinaigrette Dressing
- 1 tsp minced garlic
- 1 Tbsp Dijon mustard
- ¼ cup apple cider vinegar
- 2 Tbsp lemon juice
- 1 Tbsp agave syrup
- ⅓ cup olive oil
- salt and pepper
Instructions
- 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).
Cucumber Relish Instructions
- 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.
Red Pepper Miso Dressing 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.
Apple Cider Vinaigrette 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.
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