Earth Goddess Grain Bowls

earth goddess grain bowls

I’ve shared in the past about how one of the things Greg and I try to do to live more sustainably is to cut down on the amount of animal products we’re consuming. Livestock raised for food contribute a significant proportion of the world’s greenhouse gas emissions. If we all cut down on our meat and dairy consumption just a little bit, we can make a huge dent in those emissions. To that end, I try to split my cooking into thirds: 1/3 with meat, 1/3 vegetarian, and 1/3 vegan. The vegan meals are the hardest to find recipes we love, so sometimes I make my own. That’s how these earth goddess grain bowls came to be! They’re full of lots of things that bring some delicious umami flavors-avocado, mushrooms, tahini-so that they’re filling and satisfying.

For more sustainability ideas, check out my sustainable kitchen swaps post. I’ll be sharing a follow-up in this series on Wednesday, so tune in then for my sustainable toiletry swaps!

If you make these earth goddess grain bowls, please let us know what you think! We’d love to hear from you in the comments below or on social media. You can also sign up for our email newsletter to get monthly updates about new post and exclusive content.

Earth Goddess Grain Bowls

Prep Time15 mins
Cook Time25 mins
Course: Main Course
Keyword: gluten free, vegan, vegetarian
Servings: 6
Author: Erica

Ingredients

Grain Bowls

  • 2 sweet potatoes
  • 1 red onion
  • 1 head of broccoli
  • 1/3 cup sesame oil
  • 2 tbsp coriander
  • 2 tbsp ground cumin
  • dash cayenne pepper
  • salt and pepper, to taste
  • 8 oz mushrooms, sliced
  • 2 tbsp butter
  • 2 cups cooked farro
  • 2 avocados

Tahini Vinaigrette

  • 2 tbsp apple cider vinegar
  • 1/4 cup sesame oil
  • 2 tbsp tahini

Instructions

Prep the Veggies

  • Preheat the oven to 375°F
  • Peel the sweet potatoes and cut into large chunks (about 1 inch). Cut the onion into thick slices and cut the broccoli into florets.
  • Toss the chopped veggies in a bowl with the sesame oil, coriander, cumin, cayenne pepper, and a pinch each of salt and pepper.
  • Spread the prepped veggies on a baking sheet. It may take two sheets. It's better to err on the side of more space around the veggies on the sheet to help them get crispy instead of just steaming. Bake for 25 minutes until the potatoes are fork tender.

Prep the Mushrooms

  • Melt the butter in a skillet, then add the sliced mushrooms and a sprinkle of salt. Saute until the musrooms are softened and browned, about four minutes.

Make the Vinaigrette

  • Combine the apple cider vinegar, sesame oil, and tahini in a jar and shake until combined.

Assemble the Bowls

  • Scoop farro into the bowl, then top with the veggies, mushrooms slices of avocado, and a drizzle of the vinaigrette. Enjoy!

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