One of the hardest things for me is going out to eat, especially for lunch. Because of that, I have made it my rule to meet everyone at True Food Kitchen (now you know my secret). It is the best way to make healthy choices during the day.
One of my favorite choices on their menu is the Ancient Grains Bowl.
I found this very close interpretation, which I like even more than the bowl served at True Food Kitchen. Well done, Making Thyme for Health!
In fact, this site has some amazing recipes perfect for January jump start meals, the photos are wonderful, and she’s local to Atlanta. Very cool, head on over.
Miso Glazed Sweet Potato Bowls
(by Making Thyme for Health)
Yield: 4 bowls
You will need:
– 2 medium sweet potatoes, diced into 2-inch cubes (about 4 cups)
– 1 and 1/2 cups uncooked farro
– 1 teaspoon ground turmeric
– 3 tablespoons white miso
– 2 tablespoons low sodium tamari
– 1 tablespoon rice wine vinegar
– 2 tablespoons pure maple syrup
– 1 tablespoon extra virgin olive oil
– 1 onion, finely chopped
– 5 cups chopped kale (about 2 large bundles)
– 8 ounces mushrooms, finely chopped
– 1 teaspoon garlic powder
– sliced avocado and tahini sauce** for topping
Preheat the oven to 425°F then line a baking sheet with parchment paper. Arrange the diced sweet potato on top and bake in the oven for about 20-25 minutes, until tender, stirring halfway through.
In a small pot, bring 3 cups water to a boil. Add the farro and cook for about 20 minutes, until tender. Once all of the water has absorbed, add the turmeric and stir to combine.
In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes. Add the mushrooms, sprinkle with salt & pepper and garlic powder, then cook for about 5 minutes, until the mushrooms release their liquid. Lastly, add the kale and cook for about 5-7 minutes, until wilted.
In a large bowl. whisk together the miso, tamari, rice wine vinegar, pure maple syrup and 1/4 cup water until smooth. Add the sweet potatoes to the bowl and toss until evenly coated. Arrange the sweet potatoes in separates bowls with the farro and the kale/mushroom mixture. Top with avocado and tahini sauce if you wish, and enjoy!
Let me know how you like this recipe by leaving a comment below. If you eat at True Food Kitchen let me know how you like it. Enjoy x
Photo Making Thyme for Health.