We love discovering new ways to celebrate fresh flavors. The Flower Child Mother Earth Bowl is a bright balanced dish that brings together hearty grains vibrant veggies and a tangy sauce. We admire how it honors nature’s bounty.
We were dazzled by its colorful ingredients that keep us feeling nourished and energized. It’s perfect for busy days because it comes together quickly yet feels like a special treat. We’re excited to show how easily we can recreate this wholesome bowl at home.
Every spoonful gives us a taste of nature’s best. The combination of textures and flavors lifts our spirits and makes mealtime feel special. Let’s dive in and enjoy this nourishing bowl together.
Flower Child Mother Earth Bowl Recipe
Ingredients
- 2 cups cooked quinoa
- 2 cups cubed sweet potatoes
- 1 cup chopped broccoli
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 can chickpeas drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup of our favorite tangy dressing
- 1 handful fresh kale leaves
Approximate Cooking Times
| Task | Duration (minutes) |
|---|---|
| Roast Sweet Potatoes | 20 |
| Sauté Mushrooms and Broccoli | 7 |
| Final Assembly | 5 |
Step-by-step Instructions
- Preheat the oven to 400°F for roasting sweet potatoes
- Spread cubed sweet potatoes on a baking sheet
- Drizzle them with olive oil salt and pepper
- Roast for about 20 minutes or until they are fork-tender
- Warm a skillet over medium heat and sauté mushrooms in olive oil until they turn golden
- Add broccoli and stir for a quick sauté until it is bright green
- Place cooked quinoa in a large bowl and layer the roasted sweet potatoes mushrooms and broccoli on top
- Add shredded carrots chickpeas and fresh kale leaves
- Drizzle with the tangy dressing and gently toss everything
- Taste and adjust seasoning if needed
Ingredients
Here is what we gather to build our Flower Child Mother Earth Bowl. We select fresh produce and wholesome staples for the tastiest results.
For The Base
| Ingredient | Amount |
|---|---|
| Cooked Quinoa | 2 cups (any color) |
| Chickpeas | 1 cup drained and rinsed |
For The Vegetables
| Ingredient | Amount |
|---|---|
| Sweet Potato | 1 large peeled and cubed |
| Broccoli Florets | 2 cups chopped |
| Mushrooms | 1½ cups sliced |
| Carrots | ½ cup shredded |
For The Dressing
| Ingredient | Amount |
|---|---|
| Olive Oil | 3 tablespoons |
| Apple Cider Vinegar | 1 tablespoon |
| Lemon Juice | 2 teaspoons |
| Salt | ½ teaspoon or to taste |
| Black Pepper | ¼ teaspoon or to taste (optional) |
Tools And Equipment
We rely on these items for efficiency and accuracy when preparing the Flower Child Mother Earth Bowl. They let us streamline each step and maintain consistent results.
| Tool | Function |
|---|---|
| Cutting Board | Provides a stable surface for slicing and dicing vegetables |
| Chef’s Knife | Ensures precise cuts for sweet potatoes broccoli mushrooms and carrots |
| Measuring Cups And Spoons | Helps us keep accurate portions of quinoa chickpeas oil vinegar lemon juice salt and pepper |
| Mixing Bowl | Holds the dressing and makes it easier to toss roasted vegetables |
| Baking Sheet | Accommodates cubed sweet potatoes for even roasting and crisp edges |
| Skillet | Sautés mushrooms and broccoli for a flavorful addition |
| Wooden Spoon Or Silicone Spatula | Gently stirs ingredients to avoid scratches or damage to cookware |
Directions
Here are the steps we follow to create our Flower Child Mother Earth Bowl. We gather our ingredients and keep our kitchen tools ready before we begin.
Prep
- Wash and dry fresh produce.
- Cube the sweet potato into bite-sized pieces.
- Chop the broccoli florets into uniform chunks.
- Slice the mushrooms and shred the carrots.
- Rinse and drain the chickpeas.
Roast The Vegetables
We use a baking sheet lined with parchment for easier cleanup. We preheat our oven to 400°F and place the vegetables in it according to the times in the table below.
| Vegetable | Oven Temp | Time (minutes) |
|---|---|---|
| Sweet Potatoes | 400°F | 25 |
| Broccoli Florets | 400°F | 10 |
| Mushrooms | 400°F | 10 |
- Drizzle each vegetable with olive oil and season lightly.
- Roast sweet potatoes until they are fork-tender.
- Add broccoli and mushrooms during the last 10 minutes of roasting time.
Cook The Grains
- Measure 1 cup of dry quinoa and rinse it under cool water.
- Add 2 cups of water to a saucepan and bring it to a boil.
- Stir the quinoa into the boiling water.
- Reduce heat to a gentle simmer and cover.
- Cook for 15 minutes or until all water is absorbed.
Make The Dressing
- Pour 3 tablespoons of olive oil into a small mixing bowl.
- Whisk in 1 tablespoon of apple cider vinegar and 2 teaspoons of lemon juice.
- Add salt and black pepper to taste.
- Stir until the mixture emulsifies.
Assemble The Bowl
- Scoop a generous serving of cooked quinoa into each bowl.
- Arrange the roasted sweet potatoes, broccoli, mushrooms, and chickpeas on top.
- Sprinkle shredded carrots for extra color and crunch.
- Drizzle with our tangy dressing.
- Give everything a quick toss and enjoy our bright and nourishing meal without delay.
Make-Ahead Tips
We like to prepare the various components of our Flower Child Mother Earth Bowl in advance so we can assemble the meal quickly. We store each component in separate airtight containers in the fridge. This helps us maintain maximum freshness and flavor without any last-minute rush. Here is a handy reference for our typical storage durations:
| Component | Storage Method | Duration |
|---|---|---|
| Cooked Quinoa | Airtight container in fridge | Up to 3 days |
| Roasted Vegetables | Airtight container in fridge | Up to 4 days |
| Chickpeas | Airtight container in fridge | Up to 4 days |
| Tangy Dressing | Sealed jar in fridge | Up to 5 days |
We recommend letting roasted sweet potatoes and broccoli cool completely before placing them in containers. We also like to reheat them in the oven at 350°F for 5 minutes when we are ready to eat. We find that this quick blast of heat refreshes the flavors and restores a slightly crisp texture.
We prepare our quinoa the night before and store it once it cools. We then warm it on the stovetop with a splash of water. We also rinse and drain our chickpeas ahead of time if we plan to enjoy the bowl over multiple days. This saves us time during busy mornings.
We suggest whisking our olive oil, apple cider vinegar, lemon juice, and seasonings for the dressing a day in advance. We keep it in a sealed jar. That way we can simply shake it and drizzle it over the bowl before serving.
We love that these simple steps allow us to enjoy a vibrant and fresh Mother Earth Bowl any day of the week without spending hours in the kitchen.
Conclusion
We’re thrilled to share this bright bowl packed with flavors and textures that elevate everyday mealtime. It suits our busy schedules yet feels like a nourishing indulgence that boosts energy and brightens our day
All components come together in a balanced way letting us enjoy a quick fresh meal anytime. We love how simple the preparation can be and we encourage you to explore your own twists on this recipe
Frequently Asked Questions
What makes the Flower Child Mother Earth Bowl special?
This bowl stands out for its vibrant mix of roasted vegetables, hearty grains, and tangy dressing. It nourishes and energizes with sweet potatoes, broccoli, quinoa, and chickpeas, all brought together by a fresh, zesty sauce. The satisfying variety of textures and flavors makes it an ideal meal that can be enjoyed on busy days or as a special treat, ensuring both deliciousness and wholesome goodness.
What ingredients are needed for the Mother Earth Bowl?
You’ll need quinoa, chickpeas, sweet potatoes, broccoli, mushrooms, shredded carrots, olive oil, apple cider vinegar, lemon juice, salt, and pepper. The fresh produce creates a colorful, nutrient-rich dish, while the tangy dressing enhances taste and texture. For best results, select top-quality ingredients, especially the vegetables, to highlight this bowl’s vibrant flavors and ensure the finished meal is both flavorful and balanced.
How long can the components be stored for meal prep?
Cooked quinoa can last up to three days in the fridge, while roasted vegetables and chickpeas stay fresh for about four days. The dressing can remain flavorful for up to five days. To maintain optimal taste, keep each component in a separate airtight container. When ready to enjoy, briefly reheat the vegetables to restore their crispness before assembling the bowl for a quick, fresh meal any time.
Can I swap out the vegetables or grains?
Absolutely. Feel free to replace quinoa with brown rice, farro, or even cauliflower rice if you prefer lower carbs. You can also experiment with different roasted vegetables like bell peppers or zucchini, depending on the season and your taste preferences. The key is to maintain a balanced mix of hearty grains, protein sources (like chickpeas), and colorful produce, ensuring a nourishing and satisfying final dish.
How should I assemble the final Flower Child Mother Earth Bowl?
After prepping and cooking your ingredients, start by layering cooked quinoa in a bowl. Add roasted sweet potatoes, broccoli, mushrooms, carrots, and chickpeas on top. Drizzle the tangy dressing over it all, then gently toss or mix if desired. You can also garnish with fresh herbs or a pinch of extra seasoning. Enjoy this bright, nourishing meal immediately for the best flavor and texture!