Mother Earth Bowl (Flower Child Copycat)

eatingbirdfood.com

Jill C

subheading: GRAIN BOWL:

6 cups baby arugula

6 teaspoons rice vinegar

Super grains

Roasted vegetables

Cucumber relish

Broccoli Pesto

Red pepper miso vinaigrette

Sprouts

Avocado slices

Hemp seeds

subheading: SUPER GRAINS:

½ cup dry red quinoa

½ cup dry farro

½ cup dry barley

subheading: ROASTED VEGETABLES:

2 sweet potatoes, chopped into ½ inch chunks about 4 cups

1 red onion, sliced

8 oz package portobello mushroom, sliced

2 Tablespoons olive oil, divided

1 teaspoon salt, divided

½ teaspoon black pepper, divided

subheading: BROCCOLI PESTO:

1 cup broccoli, blanched

⅔ cup kale, blanched

3 Tablespoons roasted salted pistachios, shelled

1 large garlic clove

1 teaspoon mint leaves

1 teaspoon lemon zest, zest from 1 lemon

1 teaspoon kosher salt

½ teaspoon black pepper

⅓ cup extra virgin olive oil

2 Tablespoons water

subheading: RED PEPPER MISO VINAIGRETTE:

½ cup jarred peppadew peppers or roasted red peppers, roughly chopped

1 garlic clove, roughly chopped

2 teaspoons ginger, peeled & rough chopped

1 ½ Tablespoons miso paste

1 ½ Tablespoons unseasoned rice vinegar

1 Tablespoon tamari

2 Tablespoons extra virgin olive oil

subheading: CUCUMBER RELISH:

1 cup cucumber, chopped

2 Tablespoons rice vinegar

1 teaspoon maple syrup/sugar

2 teaspoons chili garlic sauce/sesame chili oil

1 teaspoon toasted sesame seeds

½ teaspoon mint leaves, minced

¼ teaspoon salt

Note: Ingredients may have been altered from the original.

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