Grain Bowl Recipe
barley, quinoa, snow peas, avocado, mushrooms, cherry tomatoes, seeds, sweet potato, miso vinaigrette
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Ingredients
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Grain Base
Vegetables
Toppings
Miso Vinaigrette
Method
Prepare the Grains
- 1
Cook Barley
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of barley, reduce heat to low, cover, and simmer for about 30-40 minutes until tender. Drain any excess water.
- 2
Prepare the Vegetables
- 3
Roast Sweet Potato
Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- 4
Sauté Mushrooms
In a skillet, heat a tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until browned and tender.
- 5
Blanch Snow Peas
In a small pot of boiling water, blanch the snow peas for 2-3 minutes until bright green. Drain and rinse with cold water to stop cooking.
- 6
Prepare Cherry Tomatoes and Avocado
Halve the cherry tomatoes and slice the avocado.
Make Miso Vinaigrette
- 7
Combine Ingredients
In a small bowl, whisk together miso paste, olive oil, rice vinegar, honey or maple syrup, sesame oil, and salt until smooth. Adjust salt to taste.
Assemble the Grain Bowl
- 8
Layer the Ingredients
In a bowl, layer the cooked barley and quinoa as the base. Top with roasted sweet potato, sautéed mushrooms, blanched snow peas, cherry tomatoes, and sliced avocado.
- 9
Add Toppings
Sprinkle mixed seeds over the top for added crunch.
- 10
Drizzle with Vinaigrette
Drizzle the miso vinaigrette over the assembled bowl and enjoy!