Entrees

Copycat Flower Child Mother Earth Bowl

While its a long process, this dish is worth it. Antioxidants, fiber, protein, and flavor.

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Prep
35 minutes
Cook
1 hour 5 minutes
Total
1 hour 40 minutes
Serves
6
people
Author
Cody Landry
Copycat Flower Child Mother Earth Bowl
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Step into a world of culinary delight with our Copycat Mother Earth Bowl! This vibrant dish is a kaleidoscope of flavors and textures, promising a journey of taste buds through a colorful universe of wholesome ingredients. Picture tender red quinoa mingling with creamy avocado, while crunchy cucumber salad dances alongside savory portobello mushrooms. The star of the show? Our homemade red pepper miso marmalade, a symphony of sweet and tangy notes that elevate every bite. Topped with a dollop of broccoli pistachio pesto, this bowl is a celebration of freshness and creativity. With each forkful, savor the explosion of flavors and nourish your body with a rainbow of nutrients. Prepare to be captivated by the Copycat Mother Earth Bowl – a culinary adventure that's as delightful to make as it is to devour!

Superfood Ingredients

Arugula:

  • Low in calories but high in vitamins A, C, and K.
  • Good source of folate, calcium, potassium, and antioxidants.
  • Provides dietary fiber, aiding digestion and promoting gut health.

Red Quinoa:

  • Rich in protein, containing all essential amino acids.
  • High in fiber, aiding digestion and promoting satiety.
  • Good source of iron, magnesium, phosphorus, and manganese.

Avocado:

  • Rich in heart-healthy monounsaturated fats.
  • High in fiber, promoting satiety and aiding digestion.
  • Contains vitamins E, K, C, B6, folate, and potassium.

Cucumber:

  • Low in calories and high in water content, aiding hydration.
  • Good source of vitamins K and C, promoting skin health and immunity.
  • Contains antioxidants and anti-inflammatory properties.

Red Bell Pepper:

  • High in vitamin C, boosting immunity and collagen production.
  • Rich in antioxidants, protecting against cell damage and inflammation.
  • Good source of vitamin A, promoting eye health.

Broccoli:

  • High in fiber, aiding digestion and promoting satiety.
  • Rich in vitamins C and K, supporting immunity and bone health.
  • Contains antioxidants and anti-inflammatory properties.

Pistachios:

  • Good source of healthy fats, protein, and fiber.
  • Rich in antioxidants, promoting heart health and reducing inflammation.
  • Contains vitamins B6 and E, and minerals like copper, manganese, and phosphorus.

Portobello Mushrooms:

  • Low in calories and fat, but rich in vitamins and minerals.
  • Good source of B vitamins, promoting energy production and metabolism.
  • Contains antioxidants and immune-boosting properties.

Sweet Potatoes:

  • Rich in beta-carotene, converting to vitamin A in the body and promoting eye health.
  • Good source of vitamins C and B6, supporting immunity and metabolism.
  • Contains fiber and antioxidants, aiding digestion and reducing inflammation.

Why Should You Add This To Your Meal Prep Repertoire?

1. Versatility:

  • The dish includes a variety of components like quinoa, roasted sweet potatoes, cucumber salad, mushrooms, and avocado, allowing for versatile meal combinations throughout the week.

2. Nutrient Density:

  • Each ingredient offers a unique array of vitamins, minerals, and antioxidants, ensuring you receive a balanced and nutritious meal.

3. Balanced Macronutrients:

  • The recipe includes carbohydrates from quinoa and sweet potatoes, protein from quinoa and pistachios, and healthy fats from avocado and olive oil, providing a well-rounded meal to keep you satisfied.

4. Easy Preparation:

  • Many components can be prepared in advance and stored in the refrigerator until ready to assemble, saving time during busy weekdays.

5. Longevity:

  • Most components, such as the cucumber salad and red pepper miso marmalade, can be made in advance and stored for several days, maintaining freshness and flavor throughout the week.

6. Customizable:

  • You can adjust the recipe to suit your taste preferences or dietary restrictions, making it suitable for a wide range of individuals.

7. Time-Saving:

  • By prepping the components on Sunday, you can simply assemble the bowls during the week, reducing the time spent on meal preparation each day.

8. Portability:

  • The assembled bowls can be packed into containers and easily transported for on-the-go lunches or meals at work or school.

9. Health Conscious:

  • By preparing your meals at home with fresh, whole ingredients, you have greater control over the quality of your food and can avoid processed or unhealthy options.

10. Enjoyment:

  • With its vibrant colors, bold flavors, and satisfying textures, this dish is not only nutritious but also delicious, making it a meal you'll look forward to enjoying throughout the week.

Ingredients

Base Ingredients:

  • 4 cups Arugala
  • 2 cups red quinoa, cooked according to package
  • 2 avocados, halved and fanned

Cucumber Salad:

  • 2 English cucumbers
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame seeds
  • Salt and pepper to taste

Red Pepper Miso Marmalade:

  • 1 cup roasted red bell pepper, jarred
  • 2 tablespoons white miso paste
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, minced
  • 1/4 cup avocado oil
  • Salt and pepper to taste

Broccoli Pistachio Pesto:

  • 2 cups broccoli florets
  • 1/2 cup shelled pistachios
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • Water (as needed for consistency)

Savory Portobello Mushrooms:

  • 4 large portobello mushrooms, stems removed and sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons avocado oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon brown sugar (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Sweet Thai Chili Potatoes:

  • 2 medium sweet potatoes, peeled and cubed into 1 inch pieces
  • 1/4 cup sweet Thai chili sauce
  • 2 tablespoons avocado oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish, optional)

Directions

  1. Begin by mixing all ingredients, EXCEPT olive oil, necessary for Portobello mushrooms in an air tight container. Set aside in the refrigerator to allow the mushrooms to marinate.
  2. Mix all cucumber salad ingredients in a air tight container.  Set aside in the refrigerator to allow the cucumbers to absorb the flavor.  
  3. Put all the ingredients needed for the red pepper miso marmalade in a food processor. Blend until smooth. Put in an airtight jar or container and place in the refrigerator.  
  4. Preheat the oven to 425F in preparation for cooking the sweet potatoes. This can be done after step 5 if your oven heats up quickly.
  5. Rinse out the food processor and begin on making the broccoli pesto. Put all ingredients into the food processor. Blend until nuts are minced and pesto is a paste. Put in an airtight jar and place in the refrigerator.  
  6. Line a baking sheet with parchment paper. In a large bowl, toss the sweet potato cubes with the sweet Thai chili sauce, avocado oil, salt, and pepper until well coated. Spread the glazed sweet potatoes in a single layer on the prepared baking sheet.
  7. Bake in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender and caramelized, stirring halfway through the cooking time. Once the sweet potatoes are roasted and caramelized, remove from the oven and let cool slightly.
  8. While the sweet potatoes are cooking, begin cooking your quinoa according to it’s package.
  9. Heat 2 tablespoons of avocado in a saute pan on medium heat. Once heated, add the mushrooms to the pan. Stir occasionally for about 8-12 minutes until mushrooms are caramelized and sauce is reduced.
  10. Well done! I know this was rough. It is a lot of prep. You’ve made it to the best step. To put the bowl together start by putting a handful of arugala on the bottom of a bowl, and then 1/4 cup quinoa in the center. Next, put your desired amount of potatoes, pesto, cucumber salad, and mushrooms around the quinoa in the center. Top with the fanned avocado and drizzle the red chili miso marmalade.  This is a great Sunday meal prep recipe that you can make in bulk and have for lunch throughout the week. The flavor is worth it!