Harvest Bowl Recipe

Prepare the Ancient Grains

In a medium saucepan, combine quinoa and barley with 4 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes or until grains are tender. Drain and set aside.

Roast the Sweet Potato and Cauliflower

Preheat the oven to 400°F (200°C). Cut sweet potatoes into cubes and cauliflower into florets. Drizzle with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender.

Grill the Portobello Mushrooms and Asparagus

Heat a grill or grill pan over medium-high heat. Brush portobello mushrooms and asparagus with olive oil, season with salt and pepper. Grill mushrooms for 5-7 minutes per side and asparagus for about 4-6 minutes, until tender.

Prepare the Snap Peas and Artichokes

Blanch the snap peas in boiling water for 2 minutes, then transfer to an ice bath. If using canned artichokes, drain and rinse. If using fresh, grill or roast them until tender.

Make the Marcona Almond Pesto

In a food processor, combine marcona almonds, fresh basil, olive oil, salt, and pepper. Blend until smooth and creamy.

Assemble the Harvest Bowl

In a large bowl, layer the cooked ancient grains, roasted sweet potatoes, cauliflower, grilled mushrooms, snap peas, grilled artichokes, asparagus, and sliced avocado. Drizzle with marcona almond pesto and cashew harissa. Serve warm.