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Mother Earth Bowl (Flower Child Copycat)
5 from 60 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 Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 452 kcal
Course: Lunch
Cuisine: American

Ingredients

Grain Bowl
  • 6 cups arugula baby
  • 6 teaspoons rice vinegar
  • super grains
  • Roasted Vegetables
  • cucumber relish
  • broccoli pesto
  • red pepper miso vinaigrette
  • sprouts
  • avocado slices
  • hemp seed
Super Grains
  • ½ cup red quinoa dry
  • ½ cup farro dry
  • ½ cup barley dry
Roasted Vegetables
  • 2 sweet potato chopped into ½ inch chunks about 4 cups
  • 1 red onion sliced
  • 8 oz portobello mushroom sliced, package
  • 2 Tablespoons olive oil divided
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
Broccoli Pesto
  • 1 cup broccoli blanched
  • ⅔ cup kale blanched
  • 3 Tablespoons pistachio shelled, roasted; salted
  • 1 large garlic clove
  • 1 teaspoon mint leaves
  • 1 teaspoon lemon zest from 1 lemon, zest
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup extra virgin olive oil
  • 2 Tablespoons water
Red Pepper Miso Vinaigrette
  • ½ cup peppadew peppers roughly chopped, jarred or roasted red peppers
  • 1 garlic roughly chopped, clove
  • 2 teaspoons ginger peeled & rough chopped
  • 1 ½ Tablespoons miso paste
  • 1 ½ Tablespoons rice vinegar unseasoned
  • 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 sesame seeds toasted
  • ½ teaspoon mint minced, leaves
  • ¼ teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to 400 F and line two baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. While grains are cooking and veggies are roasting make the remaining components of the bowl.
  7. Add all broccoli pesto ingredients to a food processor and process until combined. Set aside.
  8. Add all dressing ingredients to a high powered blender and blend until smooth and combined. Set aside.
  9. Make cucumber relish by combining all ingredients in a small mixing bowl. Set aside.
  10. When you’re ready to assemble bowls, toss arugula with rice vinegar.
  11. 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.
  12. Serve immediately.

Nutrition Information

Serving 1/6 Calories 452kcal (23%) Carbohydrates 54g (18%) Protein 10g (20%) Fat 23g (35%) Saturated Fat 3g (15%) Polyunsaturated Fat 14g (82%) Monounsaturated Fat 3g (15%) Cholesterol 1mg (0%) Sodium 1109mg (46%) Fiber 8g (32%) Sugar 7g (14%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 452

% Daily Value*

Serving 1/6
Calories 452kcal 23%
Carbohydrates 54g 18%
Protein 10g 20%
Fat 23g 35%
Saturated Fat 3g 15%
Polyunsaturated Fat 14g 82%
Monounsaturated Fat 3g 15%
Cholesterol 1mg 0%
Sodium 1109mg 46%
Fiber 8g 32%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.