Here's my remix of the 'Mother Earth' bowl from Flower Child! All the necessary ingredients make this bowl super tasty and easy to make. This colorful dish is filled with flavor that will leave you feeling satiated. This is the perfect meal prepping dish, to batch cook all ingredients and assemble throughout the week.
PLANT-BASED BUT MAKE IT HEALTHY
I was excited about moving to another city that was on the opposite side of the country. Partly because it meant more new food experiences! The west seems to have more plant-based restaurants, and because Scottsdale is a big city, I knew there would be some famous places to try.
One is Flower Child a health-focused cafe with a lot of plant-based options. It was a spinoff restaurant to the popular True Foods Kitchen and follows the same principle, scratch cooking with fresh ingredients.
This is my go-to order, along with their avocado hummus! A waitress recommended I order it with "blackened tofu", which had a dry spice rub on top and it did not disappoint.
WHAT'S IN THE REMIX MOTHER EARTH BOWL?
My version is a tad different, same flavors but I omitted some ingredients that might take a while to prepare and replaced with a similar vegetable or sauce, such as, replacing the broccoli pesto for roasted broccolini. This makes it manageable and hopefully a repeating meal.
The base: an ancient grain, I picked quinoa to keep things gluten-free.
Add Ons: sliced tofu, cubed sweet potatoes, portobello mushroom, diced cucumber, arugula, and roasted broccolini.
For the sauce, I drizzled my favorite Sweet + Spicy Chili Sauce on top.
I start by preparing the quinoa. Then I remove the skin, cube, and steam the sweet potato. Alternatively, you can roast in the oven for 30 minutes at 400 F, flipping and tossing halfway.
Press the Tofu:
After setting that in motion, I press my tofu for 10-15 minutes, wrapping it in a clean kitchen towel and stacking something heavy, like a cookbook on top. I never found the urge to buy a tofu press and this method has served me well 🙂
Roast the Veggies:
I cut the portobello mushroom and broccolini placing them on a roasting pan with a drizzle of EVOO on top and a sprinkle of salt. In the oven, they go, 400 F for about 15-20 minutes.
Now, dice the cucumber and spritz some lemon juice in.
Once the sweet potatoes are tender, I transfer them to a large frypan with my Sweet + Spicy Chili Sauce. They will keep warm on medium-low to marry the flavors together.
Air Fry or Roast:
At the same time, I transfer the marinated tofu onto a pan and sprinkle it with garlic powder, paprika, and red pepper flakes. I prefer to air fry for 15 minutes at 400 F, alternatively, you may roast in the oven, but remember to flip halfway.
Finally, you can assemble the bowl with the quinoa and arugula as the base and all the other fixings on top.
I'm positive this dish will happily fill you with plant goodness and as always, any comments or thoughts please share below or #BotanicalBarbara on the 'gram!
[lt_recipe name="Remix Mother Earth Bowl " servings="3" prep_time="15M" cook_time="30M" total_time="45M" summary="Here's my remix of the 'Mother Earth' bowl from Flower Child! All the necessary ingredients make this bowl super tasty and easy to make. This colorful dish is filled with flavor that will leave you feeling satiated. This is the perfect meal prepping dish, batch cook all ingredients and assembles throughout the week." print="yes" image="https://botanicalbarbara.com/wp-content/uploads/2021/11/DSCF2404-300x200.jpg" ingredients="2 portobello mushrooms;1 head of broccolini ;1 cucumber, diced ;2 sweet potatoes ;1 cube of extra firm tofu;¼ cup coconut aminos;½ teaspoon paprika;½ teaspoon garlic powder;1 teaspoon red pepper flakes;¼ teaspoon black pepper;1 teaspoon salt;2 cups arugula ;2 cups cooked quinoa;1 tablespoon EVOO;½ lemon, juiced ;Optional:;Sweet + Spicy Chili Sauce" ]Set the oven to roast at 400 Fahrenheit.;Prepare the quinoa per instructions.;Drain and press the extra firm tofu.;Chop the cucumber, portobello, broccolini, and sweet potato.;Sprinkle the juice of half a lemon over the cucumber.;Transfer the portobello and broccolini to a roasting pan and drizzle EVOO over top. Next, place in the oven for 15-20 minutes until the mushrooms are tender and the broccolini is crisp.;Meanwhile, steam or roast the cubed sweet potato until tender. ;Slice the tofu and marinate for 5 minutes in the coconut aminos, a soy sauce replacement. ;Transfer to a pan and sprinkle red pepper flakes, paprika, pepper, and garlic powder on top. Air fry at 400 F for 15 minutes or roast in the oven, flipping halfway. ;Optional: transfer the sweet potatoes to a large frypan and coat with Sweet + Spicy Chili Sauce. ;Finally, you can assemble the bowl with the quinoa and arugula as the base and all the other fixings on top.[/lt_recipe]