Happy weekend, friends! Wishing you all a relaxing and fun-filled two days off. This post is short and sweet…Or savory I should say. It’s in response to all the comments and requests for this recipe that I got after posting my meal-prep grain bowl to Instagram (@markie_martin)! I recreated my favorite grain bowl from Flower Child, which has almost made its debut here in Oklahoma City. The Mother Earth Bowl is full of delicious grains and veggies, add protein if you’d like; however, I’m currently on a mostly plant-based/pescatarian experiment. So, sometimes I’ll add salmon! The key to this dish, and probably any, is cooking + seasoning each ingredient individually so that the entire recipe comes together and really sings. Looks like a lot of steps, but I promise it’s not time consuming. It’s simple, packed with whole foods and can last you throughout your week. Enjoy!

INGREDIENTS

2 small sweet potatoes
1 medium yellow onion
1 zucchini
2 large portobello mushrooms
1 small pack of heirloom grape tomatoes
1 large bag of spinach
1 cup of kalamata olives
Your favorite hummus
2 bags of microwaveable grains (I used a medley of rice, barley, quinoa, etc.)
1 lemon
Soy Sauce
Olive Oil
Salt + Pepper
Italian Seasoning
Red Pepper Flakes

INSTRUCTIONS

1. Preheat the oven to 400 degrees and grab two sheet pans.
2. Cut sweet potatoes into one-inch cubes. Toss with olive oil, salt and pepper, and a pinch of red pepper flakes. Place on first pan.
3. Roast this pan for 30 minutes, flipping half way through.
4. On one half of your second pan: Place cubed zucchini. On second half: Lay out your tomatoes. Coat the veggies in olive oil and your Italian Seasoning.
5. Roast this pan for 15-20 minutes until your tomatoes get nice and blistery. (Both pans can go in together, just keep an eye out for different cooking times.)
6. Cut your portobello mushrooms into long strips, place in a bowl with a few healthy dashes of soy sauce. Set to the side and let marinate while you get to sautéing your remaining ingredients.
7. Cut onion into long, thin pieces and cook in a big saute pan with olive oil until they get translucent and slightly caramelized. Remove to big mixing bowl where the entire dish will eventually come together.
8. To the same saute pan, add the mushrooms with the soy sauce. Cook for a few minutes until they reduce in the sauce. Add to big mixing bowl with onions.
9. To the saute pan, add entire bag of spinach with the juice of your lemon. Let this majorly reduce until you have cooked spinach. Add it to your mixing bowl.
10. Add the contents of your two roasted sheet pans to the mixing bowl. Along with the microwaved grains and kalamata olives.
11. Mix all the contents together and serve with a dollop of hummus on top!

Bon Apetit! Side note: I also drizzled mine with a lemon tahini dressing I found at Whole Foods for added creaminess, but certainly not necessary. Let me know if you try this!

xo,
MM