Jul 14 2026
Restaurants›True Food Kitchen›Ancient Grain Bowl Recipe

Ancient Grain Bowl Recipe

Inspired by True Food Kitchen
Time1h
Serves2

miso sesame glazed sweet potato, charred onions, snap peas, portobello, avocado, organic grains, pistachio pesto, hemp seeds, turmeric

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Ingredients

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Grains

Vegetables

Pesto

Glaze

Toppings

Method

Prepare the Grains

  1. 1

    Cook Quinoa and Farro

    Rinse quinoa and farro under cold water. In a pot, combine both grains with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until grains are tender. Drain any excess water and set aside.

Roast the Vegetables

  1. 2

    Sweet Potato

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato. Toss with miso paste, sesame oil, and turmeric. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

  2. 3

    Onions and Mushrooms

    Slice the red onion and portobello mushrooms. Heat a skillet over medium-high heat and add a drizzle of olive oil. Sauté the onions until charred, about 5 minutes, then add the mushrooms and cook until soft, about 5 more minutes.

  3. 4

    Snap Peas

    In the same skillet, add snap peas and sauté for 2-3 minutes until bright green and tender-crisp.

Make the Pesto

  1. 5

    Blend the Pesto

    In a food processor, combine pistachios, basil, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt to taste.

Assemble the Bowl

  1. 6

    Put It All Together

    In a bowl, layer cooked grains, roasted sweet potato, sautéed onions, snap peas, and portobello mushrooms. Top with sliced avocado, drizzle with pistachio pesto, and sprinkle hemp seeds over the top.

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