Ancient Grain Harvest Bowl with Miso Orange Sauce (Vegan)
This easy ancient grain bowl bursts with amazing fall flavor and makes for a filling, healthy and completely vegan lunch or dinner recipe. It includes the ancient grain of your choice, roasted vegetables (such as sweet potato, portobello mushrooms and broccoli), creamy avocado, oranges and the best part, a sweet and savory orange miso sauce!
Servings: 2 bowls
Calories: 648kcal
Ingredients
- 2 servings cooked ancient grain of choice I used farro, but quinoa, millet, barley or brown rice work too.
- 1 medium size sweet potato
- 2 large portobello mushrooms
- ½ head broccoli or one bunch of broccolini
- 1 orange peeled and sliced
- 1 avocado sliced
- toasted slivered almonds (or pumpkin seeds) optional, for garnishing
- chives optional, for garnishing
Miso Orange Sauce
- ½ cup orange juice or the juice of about 2 large Navel oranges
- 3 tbsp miso paste white or red miso
- 1-2 tbsp maple syrup adjust depending on how sweet the oranges are
- 1 tbsp soy sauce
- 1 large cloves of garlic crushed
Instructions
Cook the ancient grain
- Cook the grain according to packaging instructions. See notes for more details.
Make the orange miso sauce
- Whisk all the sauce ingredients in a medium bowl until smooth. Then, taste and adjust flavors to your preference (maple syrup, garlic and salt). Set aside.
Cook the vegetables
- Preheat the oven to 400º and line a baking sheet with parchment paper.
- Peel and slice the sweet potato (about ½-¾ inch thick, I like slicing in half moons), then transfer to the prepared baking sheet. Drizzle about 2-3 tbsp of the miso orange sauce over and toss the pieces to cover them uniformly with the sauce. Disperse the cubes on one half of the baking sheet and bake for 10 minutes.
- Meanwhile, clean and slice the portobello mushrooms (thick slices). Transfer them to a bowl, drizzle 2 tablespoons of the orange miso sauce over and toss. Also, clean the broccoli and chop in small florets.
- Once the 10 min is done, flip/toss the pieces of sweet potatoes. Transfer the saucy mushrooms and broccoli to the other half of the baking sheet. Spray oil (optional) and add salt over the broccoli, then bake for about 20 minutes or until the vegetables are done to your liking.
Build the bowl
- Add the cooked grain to your bowls and then, top with the cooked vegetables, avocado and orange slices. Drizzle some of the miso orange sauce, sprinkle the slivered almonds and add some chives over. Enjoy!
Video
Notes
- Storage: you can make the miso orange sauce ahead of time and keep it in the fridge for up to 3-4 days. You can also cook the grains and vegetables ahead of time and reheat in the microwave before serving.
- You can also add rice vinegar and grated fresh ginger to the sauce if desired.
- I used Farro to make this bowl. You can cook farro using the Instant Pot or cook farro on the stove.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 648kcal | Carbohydrates: 98g | Protein: 20g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 1585mg | Potassium: 2179mg | Fiber: 23g | Sugar: 30g | Vitamin A: 17555IU | Vitamin C: 216mg | Calcium: 231mg | Iron: 5mg