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Mother earth bowl.
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5 from 11 votes

Mother Earth Bowl (Flower Child Copycat)

Inspired by Flower Child, these mother earth bowls are loaded with greens, super grains, roasted veggies and broccoli pesto all topped with a delicious red pepper miso vinaigrette.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: mother earth bowl
Servings: 6

Ingredients

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

Super Grains

  • ½ cup dry red quinoa
  • ½ cup dry farro
  • ½ cup dry barley

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

Broccoli Pesto

  • 1 cup broccoli blanched
  • 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
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • cup extra virgin olive oil
  • 2 Tablespoons water

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

Cucumber Relish

  • 1 cup cucumber chopped
  • 2 Tablespoons rice vinegar
  • 1 teaspoon maple syrup
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon mint leaves minced
  • ¼ teaspoon salt

Instructions

  • 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.
    Adding water to a sauce pan with dry quinoa.
  • 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.
    Farro, barley and quinoa mixed together.
  • 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.
    Vegetables on a sheet pan to be roasted.
  • 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.
    Mushrooms on a sheet pan to be roasted.
  • 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.
    Broccoli pesto in a food processor.
  • Add all dressing ingredients to a high powered blender and blend until smooth and combined. Set aside.
    Red pepper miso vinaigrette in a high powered blender.
  • Make cucumber relish by combining all ingredients in a small mixing bowl. Set aside.
    Cucumber relish in a bowl.
  • 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.
    A mother earth bowl.
  • Serve immediately.

Nutrition

Serving: 1/6 | Calories: 452kcal | Carbohydrates: 54g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1109mg | Fiber: 8g | Sugar: 7g