Sweet and savory is the perfect way to describe this bowl! Quinoa, farro, hemp hearts, roasted sweet potatoes, mushrooms, avocado and more make this grain bowl the perfect option for flavor and satisfaction!
Ingredients
- 4 c. Portabella mushroms, sliced
- 2 ea. Avocados From Mexico, sliced
- 2 c. Quinoa, cooked
- 2 c. Farro, cooked
- 2 c. Snow peas
- 1 ea. Yellow onion, sliced
- 1/4 c. Hemp hearts
- 3 T. avocado oil
- 4 ea. Cloves of garlic, minced
- Sweet Potatoes
- 2 ea. Sweet potatoes, cubed
- 2 T. Avocado oil
- 1 T. Honey
- 1 t. Garlic powder
- Salt, to taste
- Cooking spray, as needed
- Balsamic Vinaigrette
- 1/4 c. Balsamic vinegar
- 2 T. Avocado oil
- 1 t. Dijon mustard
- 1/4 t. Italian seasoning
- Salt and pepper, to taste
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Instructions
- Preheat oven to 425ºF degrees.
- In a large bowl, add sweet potatoes, avocado oil, honey and garlic powder. Stir until well combined.
- On a baking sheet, prepared with cooking spray, evenly spread out the sweet potatoes. Bake for approximately 30 minutes and salt to taste.
- In a large skillet on medium heat, warm avocado oil and add mushrooms, onion, garlic and turmeric. Cook while stirring, approximately 10 minutes, and salt and pepper to taste.
- In a medium bowl, add balsamic vinegar, avocado oil, dijon mustard, Italian seasoning and salt and pepper to taste. Stir until well combined.
- In large bowls, evenly distribute the quinoa, farro, snow peas, mushroom mixture, sweet potatoes, hemp seeds, avocado and balsamic vinaigrette.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
