Ancient Grain Bowl with Garden Basil Pesto

🌾 Inspired by True Food's Ancient Grain Bowl

Ingredients

For the Bowl

• 2 medium sweet potatoes, peeled and cubed

• 2 chicken breasts, pounded thin

• 1/2 cup Italian dressing (for marinade)

• 1 cup tricolor quinoa, cooked

• 1 cup shelled edamame

• 1 cup sliced mushrooms, sautéed or roasted

• 1/4 cup garden pesto (see recipe below)

• 2 tablespoons pumpkin seeds

• Olive oil, salt, and pepper

For the Garden Basil Pesto

• 2 packed cups fresh basil leaves

• 1/2 cup toasted pine nuts

• 1/2 cup grated Parmesan

• 2 garlic cloves

• Juice of 1 lemon

• 1/2 cup olive oil (or more to taste)

• Salt and pepper to taste

Instructions

Make the Chicken + Veggies

1. Marinate the chicken in Italian dressing for at least 30 minutes (or overnight for more flavor). Bake at 375°F for about 20 minutes, until cooked through. Let cool and slice thin.

2. Roast the sweet potatoes: Toss the cubes with olive oil, salt, and pepper. Roast at 400°F for 25-30 minutes, until golden and tender.

3. Cook the quinoa according to package directions.

4. Sauté or roast mushrooms: A quick sauté in olive oil + salt works, or roast alongside the sweet potatoes for easy cleanup.

Make the Basil Pesto

1. In a food processor, combine basil, pine nuts, Parmesan, garlic, and lemon juice. Pulse until finely chopped.

2. With the processor running, drizzle in olive oil until smooth and creamy.

3. Season with salt and pepper. Adjust lemon or olive oil to taste. (Tip: Store with a thin layer of olive oil on top to help preserve the color.)

Assemble the Bowls

Build your bowl: quinoa base + sweet potatoes + edamame + mushrooms + sliced chicken. Drizzle generously with pesto and sprinkle with pumpkin seeds.

Notes & Variations

✅ Optional Add-ins

• Sliced avocado

• Red pickled onions

• Roasted or charred onions

• Any toasted seed or nut (sunflower seeds, almonds, walnuts, etc.)

✅ Dressing Alternatives to Mix It Up

• Tahini lemon drizzle

• Balsamic glaze

• Miso-ginger dressing

• Greek yogurt + lemon + dill sauce

• Your favorite vinaigrette

✅ Meal Prep Tips

• Keeps beautifully in the fridge for 3–4 days.

• Store components separately for maximum freshness.

• Delicious warm or at room temperature—great for packed lunches or picnics.