Recipe: Ancient Grains Bowl

Ancient Grains Bowl

Serves: 2

Ingredients

• 2 sweet potatoes, peeled and cut as half-inch dice
• 1 small red onion, peeled and sliced
• 2 servings ancient grains of your choice, cooked to package instructions. (You can use barley, quinoa or other ancient grains.)
• 1-2 tablespoons extra virgin olive oil
• 1½ tablespoons honey
• 1 tablespoon Sambal Oelek (you can use Sriracha or other garlic-pepper sauce instead)
• 1 tablespoon Dijon mustard
• ½ cup snow peas, rinsed
• ¾ cup mushrooms, sliced
• 1 ripe avocado, sliced
• 1 tablespoon chives for garnish
• Sea salt and pepper to taste

Note: Optional ingredients include sliced rotisserie chicken, sauteed shrimp or pesto.

Instructions

1. Heat grill to medium-high heat.
2. Preheat oven to 425 degrees F with oven rack in upper third position. Cover a rimmed baking sheet with parchment paper, set aside.
3. Prepare potatoes and onion, then place on parchment covered baking sheet. Drizzle with olive oil, sprinkle with sea salt and freshly ground pepper and toss until all veggies are glistening.
4. Bake in oven for 35 minutes.
5. After potatoes and onions have baked 15 minutes, start cooking grains. They’re done when all the water is absorbed. Grain cooking times will vary. Drain the extra water using the pot lid if needed.
6. Slice mushrooms and chives. In a small, separate bowl, whisk honey, sambal Oelek (if using) and mustard. Set aside.
7. If potatoes have crispy browned edges, add mushrooms and snow peas to pan and bake 5 more minutes. (If potatoes need more time, wait until potatoes are almost done before adding mushrooms and onions.
8. Remove roasting pan from oven and let rest 5 minutes. Divide cooked grains into two bowls, top with roasted veggies, generously drizzle with sauce, leaving some in a small bowl to use as needed.
9. Add avocado, chives and a dollop of pesto (if using.) Enjoy!

Nutrition Facts per Serving:

Source: Adapted by Avera Heart Hospital Nutrition Team from a recipe at TheOrganicKitchen.org.