A homemade version of the ancient grains bowl inspired by True Food Kitchen. It features roasted sweet potatoes, sautéed mushrooms, red onion, snap peas, organic brown rice cooked in chicken broth, grilled chicken, and cashew basil pesto.
1: Preheat the oven to 425°F.
2: Cube the sweet potato and spray with avocado oil, then season with Cantanzaro blend, pink sea salt, and ground pepper.
3: Roast the sweet potato in the oven for 25-30 minutes, flipping occasionally.
4: Sauté mushrooms, red onion, and snap peas in ghee with the same seasoning until tender.
5: Cook the organic brown rice in chicken broth according to package instructions.
6: Grill the chicken until fully cooked.
7: Assemble the bowl by combining roasted sweet potatoes, sautéed vegetables, brown rice, grilled chicken, and a spoonful of cashew basil pesto.
