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Ancient Grains Bowl (True Food Copy)

Notes

  • There are a lot of ingredients, so you want to make sure you have everything purchased and laid out before you start.
  • Some things can be prepped in advance (e.g. pesto & miso glaze). I usually keep roasted sweet potatoes in the fridge and can re-heat them for this recipe.
  • Try different variations & protein combinations.
  • The first time making this can take a long time depending on your kitchen setup. The more ovens & air fryers, the better.
  • Cooking Time Estimates:
    • Quinoa & Farro: 25 min on stove
    • Sweet Potatoes: 15 min in air fryer
    • Charred Mushrooms: 30 min in oven
    • Salmon: 8 min in air fryer

INGREDIENTS

Turmeric Quinoa & Farro

  • Quinoa (1/2 cup)
  • Farro (1/2 cup)
  • Turmeric (1/2 teaspoon – estimate)
  • Water (1 1/4 cups)
  • Salt

Cilantro Pesto

  • Cilantro Bunch (stems removed)
  • Toasted Pepitas (pumpkin seeds) (1/4 cup)
  • Olive oil
  • Garlic (1 clove)
  • Lime juice (1 tablespoon)
  • Optional: Parmesan cheese (1/4 cup, grated)

Miso-Glaze

  • White Miso Paste (2 tablespoons)
  • Maple Syrup (1 tablespoon
  • Lemon Juice or Rice Vinegar (2 teaspoons)
  • Soy Sauce (1/2 teaspoon)
  • Water (1 teaspoon)
  • Optional: Sesame oil
  • Sesame Seeds

Roasted Sweet Potatoes

  • Sweet Potato (1, large, cubed)
  • Olive Oil or Avocado Spray

Charred Mushrooms & Onions

  • Baby Bella Mushrooms (4 – 8 oz., stems removed & sliced)
  • Red Onion (1, sliced)
  • Olive oil
  • Thyme
  • Garlic Salt
  • Optional: Balsamic vinegar

Protein

  • Salmon (1 fillet)
  • Olive oil
  • Salt & Pepper

Toppings

  • Avocado (1, sliced)
  • Sesame Seeds

EQUIPMENT

  • Pot
  • Food Processor (for the pesto)
  • Baking sheet with parchment paper
  • Optional: Air Fryer

DIRECTIONS

  1. Heat the oven. Preheat oven to 400°F. 
  2. Roast the Mushrooms. Toss the mushrooms & onions in olive oil, thyme, & garlic salt. Roast for 30 minutes or until slightly charred.
  3. Cook the Farro. Add the farro, quinoa, turmeric, water, & salt to a pot. Stir until combined and cover. Bring to a boil. Reduce heat, allow to simmer covered for 15-20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for 5 minutes. Fluff with a fork before serving.
  4. Roast the Sweet Potatoes. Toss the cubed sweet potatoes in olive oil and a little salt. Cook in the air fryer at 375°F for 15 minutes.
  5. Make the Pesto. Add the cilantro leaves, pepitas and garlic to the bowl of a food processor. Pulse until roughly diced. Add the lime juice and pulse again. Scrape down the sides of the bowl. Add olive oil and process until fully combined.
  6. Make the Miso Sauce. Combine soy sauce or rice vinegar, maple syrup, lime juice and miso in a small bowl and whisk together. Optional: Whisk in the sesame oil. Add sesame seeds.
  7. Cook the Protein (Salmon). Toss the salmon in olive oil, salt, & pepper. Cook in Air Fryer at 400°F for 8 minutes.
  8. Assemble bowl(s). Plate everything above. Add avocado slices and drizzle the Miso Sauce over everything. Finish with Sesame seeds.