First cook grains by adding quinoa to a saucepan with 1 cup water. Bring to a boil, reduce heat to a simmer, cover and cook about 15 minutes, until water is absorbed. Set aside.

In a second larger saucepan, bring 2 quarts of water to a boil. Once boiling, add farro and barley and return to a boil. Reduce heat to medium-high and cook, uncovered for 25-30 minutes, until tender. Drain off cooking water and add farro + barley mixture to quinoa. Stir to combine and set aside.

Preheat oven to 400 F and line two baking sheets with parchment paper.

Combine sweet potatoes and onion in a large mixing bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Add to one baking sheet and bake for 30-40 minutes, tossing halfway through.

While sweet potatoes and onions are roasting, add portobello mushrooms to the same mixing bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Add mushrooms to second prepared baking sheet and when sweet potatoes have about 10-15 minutes left to cook, place mushrooms in the oven and cook for 10-15 minutes, until tender.

While grains are cooking and veggies are roasting make the remaining components of the bowl.

Add all broccoli pesto ingredients to a food processor and process until combined. Set aside.

Add all dressing ingredients to a high powered blender and blend until smooth and combined. Set aside.

Make cucumber relish by combining all ingredients in a small mixing bowl. Set aside.

When you’re ready to assemble bowls, toss arugula with rice vinegar.

To make bowls, add ¾ cup super grains mix, ¾ cup roasted veggies, 1 cup arugula, 2 Tablespoons cucumber relish, 1 Tablespoon broccoli pesto and 1 Tablespoon red pepper vinaigrette to 6 bowls. Top each bowl with avocado slices, sprouts and hemp seeds.

Serve immediately.