Mother Earth Bowl (Flower Child Copycat)
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Published Jan 04, 2023, Updated Oct 05, 2023
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Inspired by Flower Child, these mother earth bowls are loaded with greens, super grains, roasted veggies and broccoli pesto all topped with a delicious red pepper miso vinaigrette.
This mother earth bowl has been a recipe I’ve been wanting to share on EBF for awhile now, so I’m excited to finally be sharing it with you today!
This recipe comes from the restaurant Flower Child, which is a favorite of mine for quick, healthy food. Unfortunately, there isn’t a location in Richmond, so I just had to find a way to recreate this bowl at home because it’s SO good!
This bowl has the perfect combination of flavors and textures that will leave you feeling satisfied and nourished. And don’t let the ingredient list intimidate you. All the components of this bowl are pretty straightforward and can easily be prepped in advance for faster assembly.
Trust me, you’re going to want to add this recipe to your weekly menu asap!
Why You’ll Love This Recipe
- Tastes like a restaurant quality meal at home!
- Full of healthy and nutritious ingredients.
- Jam-packed with tons of flavor!
- Perfect for meal prep!
- Vegan, dairy-free + can easily be made gluten-free.
Ingredients Needed
- arugula – the base of this bowl along with the super grains. The arugula adds a fresh and slightly spicy flavor that pairs well with the other ingredients.
- super grains – we’re making our own super grain mixture by combining red quinoa, farro and barley, which are all rich in nutrients and make for a great base for this bowl.
- roasted vegetables – a combo of sweet potatoes, red onion and portobello mushrooms.
- cucumber relish – a simple cucumber salad made with cucumber, rice wine vinegar, maple syrup, chili garlic, sesame seeds, mint leaves and salt. These ingredients create a sweet, tangy, and slightly spicy condiment that adds a delicious, refreshing contrast to the other ingredients.
- broccoli pesto – made by blending broccoli, kale, pistachios, garlic, mint, lemon zest, salt, pepper and olive oil together in a food processor. It adds a ton of flavor and isn’t something you’ll want to skip!
- red pepper miso vinaigrette – a unique, flavorful dressing that pairs perfectly with the rest of the components in this bowl. It’s made by blending together peppadew peppers (or roasted red peppers), garlic, ginger, miso paste, rice vinegar, tamari and olive oil in a blender until smooth and creamy!
- sprouts – nutrient rich sprouts add a nice freshness.
- avocado slices – a good source of healthy fats, fiber and a number of essential nutrients, including vitamin E, potassium and folate.
- hemp seeds – rich in protein with a slightly nutty flavor that makes for a great topping.
How to Make
Cook grains: First cook grains by adding quinoa to a saucepan with 1 cup water. Bring to a boil, reduce heat to a simmer, cover and cook about 15 minutes, until water is absorbed. Set aside. In a second larger saucepan, bring 2 quarts of water to a boil. Once boiling, add farro and barley and return to a boil. Reduce heat to medium-high and cook, uncovered for 25-30 minutes, until tender. Drain off cooking water and add farro + barley mixture to quinoa. Stir to combine and set aside.
Roast veggies: Preheat the oven to 400 F and line two baking sheets with parchment paper. Combine sweet potatoes and onion in a large mixing bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Add to one baking sheet and bake for 30-40 minutes, tossing halfway through. While sweet potatoes and onions are roasting, add portobello mushrooms to the same mixing bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Add mushrooms to the second prepared baking sheet and when sweet potatoes have about 10-15 minutes left to cook, place mushrooms in the oven and cook for 10-15 minutes, until tender.
Make pesto: Add all broccoli pesto ingredients to a food processor and process until combined. Set aside.
Make dressing: Add all dressing ingredients to a high powered blender and blend until smooth and combined. Set aside.
Make cucumber relish: Make cucumber relish by combining all ingredients in a small mixing bowl. Set aside.
Assemble bowls: When you’re ready to assemble bowls, place arugula in a bowl and toss with rice vinegar. To make bowls, add ¾ cup super grains mix, ¾ cup roasted veggies, 1 cup arugula, 2 Tablespoons cucumber salad, 1 Tablespoon broccoli pesto and 1 Tablespoon red pepper vinaigrette to 6 bowls. Top each bowl with avocado slices, sprouts and hemp seeds. Serve immediately and enjoy!
Customize Your Bowl
- Mix and match the grains: Feel free to swap the combo of grains with only one variety of grain if that’s all you have on hand. You can also use a pre-made grain blend like this ancient grains blend if you want a quick and easy option. For a gluten-free option skip the farro and barley and just use quinoa! You could also do a blend of quinoa and brown rice.
- Add or swap out the vegetables: You can add or swap out the vegetables based on your preferences and what you have on hand. Instead of sweet potatoes, red onions and portobello mushrooms, you could try roasted zucchini, bell peppers and eggplant. You could also add raw vegetables like carrots, cucumbers or radishes for a crunchy and refreshing addition.
- Swap out the greens: If you don’t have arugula, you can use any type of leafy green you’d like. Spinach or kale would be my second choices.
- Change up the toppings: Add or switch out the toppings in this recipe based on what you like. For example, you could try adding roasted nuts or seeds like almonds, pumpkin seeds or sunflower seeds.
- Add protein: Add some protein to this dish to make it more filling and satisfying. You could try adding grilled chicken, salmon, tofu, tempeh, chickpeas or lentils.
How to Meal Prep in Advance
This is the ultimate meal prep bowl. You can prep all of the components in advance and have a delicious, filling meal in minutes! Here’s what I would do:
- Cook the super grains and store in an airtight container.
- Prep and roast the sweet potatoes, red onion and portobello mushrooms and store in a separate airtight container.
- Blend together the dressing and store in a mason jar.
- Make the cucumber relish and store in a separate airtight container.
- Make the broccoli peso and store in a mason jar.
When you’re ready to enjoy this meal, I would warm the roasted veggies in a toaster oven, conventional oven or air fryer. Assemble the bowls as directed below and enjoy!
More Bowl Recipes to Try
- Vegan Power Bowl
- Mashed Avocado Bowl
- Vegan Burrito Bowl
- Chicken Protein Bowl
- Turkey Taco Meal Prep Bowl
- Egg Roll in a Bowl
- Caribbean Jerk Shrimp Bowls
- Falafel Bowls (Homemade Cava Bowls)
- Grilled Chicken and Quinoa Meal Prep Bowls
- Maple Mustard Tempeh Meal Prep Bowls
- Poke Bowl
- Coconut Curry SunButter Noodle Bowl
- Mediterranean Quinoa Bowl
- Salmon Burrito Bowl
- Kale and Sweet Potato Brown Rice Bowl
Be sure to check out all of the vegan recipes as well as the full collection of dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Mother Earth Bowl (Flower Child Copycat)
Ingredients
Grain Bowl
- 6 cups baby arugula
- 6 teaspoons rice vinegar
- Super grains
- Roasted vegetables
- Cucumber relish
- Broccoli Pesto
- Red pepper miso vinaigrette
- Sprouts
- Avocado slices
- Hemp seeds
Super Grains
- ½ cup dry red quinoa
- ½ cup dry farro
- ½ cup dry barley
Roasted Vegetables
- 2 sweet potatoes, chopped into ½ inch chunks about 4 cups
- 1 red onion, sliced
- 8 oz package portobello mushroom, sliced
- 2 Tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Broccoli Pesto
- 1 cup broccoli, blanched
- ⅔ cup kale, blanched
- 3 Tablespoons roasted salted pistachios, shelled
- 1 large garlic clove
- 1 teaspoon mint leaves
- 1 teaspoon lemon zest, zest from 1 lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup extra virgin olive oil
- 2 Tablespoons water
Red Pepper Miso Vinaigrette
- ½ cup jarred peppadew peppers or roasted red peppers, roughly chopped
- 1 garlic clove, roughly chopped
- 2 teaspoons ginger, peeled & rough chopped
- 1 ½ Tablespoons miso paste
- 1 ½ Tablespoons unseasoned rice vinegar
- 1 Tablespoon tamari
- 2 Tablespoons extra virgin olive oil
Cucumber Relish
- 1 cup cucumber, chopped
- 2 Tablespoons rice vinegar
- 1 teaspoon maple syrup
- 2 teaspoons chili garlic sauce
- 1 teaspoon toasted sesame seeds
- ½ teaspoon mint leaves, minced
- ¼ teaspoon salt
Instructions
- First cook grains by adding quinoa to a saucepan with 1 cup water. Bring to a boil, reduce heat to a simmer, cover and cook about 15 minutes, until water is absorbed. Set aside.
- In a second larger saucepan, bring 2 quarts of water to a boil. Once boiling, add farro and barley and return to a boil. Reduce heat to medium-high and cook, uncovered for 25-30 minutes, until tender. Drain off cooking water and add farro + barley mixture to quinoa. Stir to combine and set aside.
- Preheat oven to 400 F and line two baking sheets with parchment paper.
- Combine sweet potatoes and onion in a large mixing bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Add to one baking sheet and bake for 30-40 minutes, tossing halfway through.
- While sweet potatoes and onions are roasting, add portobello mushrooms to the same mixing bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Add mushrooms to second prepared baking sheet and when sweet potatoes have about 10-15 minutes left to cook, place mushrooms in the oven and cook for 10-15 minutes, until tender.
- While grains are cooking and veggies are roasting make the remaining components of the bowl.
- Add all broccoli pesto ingredients to a food processor and process until combined. Set aside.
- Add all dressing ingredients to a high powered blender and blend until smooth and combined. Set aside.
- Make cucumber relish by combining all ingredients in a small mixing bowl. Set aside.
- When you’re ready to assemble bowls, toss arugula with rice vinegar.
- To make bowls, add ¾ cup super grains mix, ¾ cup roasted veggies, 1 cup arugula, 2 Tablespoons cucumber relish, 1 Tablespoon broccoli pesto and 1 Tablespoon red pepper vinaigrette to 6 bowls. Top each bowl with avocado slices, sprouts and hemp seeds.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe required a lot of preparation but I will be using the sauces and grains for multiple meals, so for me, it’s totally worth it. This bowl recipe is so close to the Flower Child Mother Earth that if I closed my eyes, I’m not sure I would know the difference. Really good.
Oh yay! That makes me so happy to hear! I’m so glad you loved this recipe, Nicole. Thanks for making it and for coming back to leave a review. I so appreciate it!