Ancient Grains & Veggie Bowl

If you haven’t been to True Food Kitchen, it’s quite the experience for your palate. Based on the anti-inflammatory diet, TFK brings you great flavors, healthy selections, and many vegan/vegetarian/gluten-free options.

After going with my mom and sister, and trying an array of different dishes, I was inspired by the Ancient Grains Bowl. There are so many wonderful flavors and beautiful colors. You’ll love eating this bowl, just as much as you love making it.


Grains/Rice blend (I used Farro, Brown Rice, Wild Rice)
2 Sweet Potatoes, cubed
Handful of Brussel Sprouts, thinly sliced
Red Onion, thinly sliced
Handful of Snap Peas
Avocado, diced
Sesame Seeds, to taste
Soy Sauce
Extra Virgin Olive Oil, Spices of liking

Start by cubing sweet potatoes. Drizzle with extra virgin olive oil, salt, and pepper. When oven reaches 300 degrees, place sweet potatoes in the oven, approximately 45 minutes (or until soft).  Meanwhile, cook rice/grain blend according to the package. Set aside once cooked.

Slice onions and brussel sprouts. Toss in a pan over the stovetop, saute with a drizzle of olive oil and soy sauce (add as much as you like). Caramelize and set aside.

Rinse snap peas, dice the avocado.

Once everything is cooked, prepare the grains bowl. Start with the rice/grain blend, and add veggies. I prefer to add my veggies around the grains, so I can savor every bite. Either way, you can’t go wrong.


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