
While Austin has tons of incredible healthy restaurant options that I adore, I find myself again and again returning to Flower Child. It’s the perfect place to meet friends for a weeknight meal, grab a healthy dinner after a packed day or head to simply because I crave their insanely delicious veggies pretty much all the time.
Check out my Austin Restaurants That Make Clean Eating a Treat post for all of my favorite menu items, but it’s often tough to stray away from the OG Mother Earth Bowl. My friends and I are such hardcore fans that we even dedicated a girls night this past weekend to recreating it on our own. Luckily, I was able to find the recipe online right from the Flower Child kitchen, so all that was required was some prep on my part.

This iconic meal starts with roasted portobello mushrooms and sweet potatoes. Because I typically roast my sweet potatoes into crispy fries, I had to find another method for getting them soft and sticky this time. I discovered that peeling your sweet potatoes, covering them generously in avocado oil and slow roasting at 325 for an hour and a half is KEY. The result is perfectly caramelized and worth the wait.
While those are cooking up in the oven, throw together the easy Cucumber Relish. It adds a punch of acidity and crunch that pairs well with all of the other flavors.

As for the Super Grain Mix, quinoa, farro and barley come together for a hearty and healthy component to this bowl. While, yes, this step is a bit time consuming given you have to individually cook each grain, it’s worth it! I made plenty extra to have in bowls throughout the rest of the week. Swap chicken or veggie stock for water to infuse even more flavor into the grains.
But what really completes the Mother Earth Bowl are the sauces. The Broccoli Pesto is filled with hearty greens and lots of freshness. I likewise made a large batch of this to use in pasta and salads – highly recommend. Yet the Red Pepper Miso Marmalade might just be your new favorite dressing on the planet. It’s tangy, flavorful and incredible drizzled all over the roasted sweet potatoes.

Plate all of these components together with fresh arugula, sliced avocado and a sprinkle of hemp seeds, and you’re in business!
Though you should absolutely try out this go-to menu item at Flower Child, it was so fun to make an event out of recreating it in my own kitchen with friends who love this healthy, delicious dish as much as I do. And once you’ve tasted this incredible combo, you’ll truly want it for every meal from now on 🙂 .

For the Super Grain Mix, cook each grain according to package directions. I suggest using chicken or vegetable stock in place of water for more flavor.
Mix together when cooked.
For the Broccoli Pesto, add all ingredients to a high speed blender or food processor. Mix until well combined and smooth.
For the Red Pepper Miso Marmalade, add all ingredients to a high speed blender or food processor. Mix until well combined and smooth.
For the Cucumber Relish, add all ingredients to a bowl. Mix well.
Toss arugula and sprouts in rice wine vinegar, add to a bowl.
Spoon on Super Grains Mix. Add roasted sweet potatoes and mushrooms and Cucumber Relish.
*Note* For perfectly soft and sticky sweet potatoes, I recommend peeling and roasting at 325 degrees for 1 1/2 hours.
Top with Broccoli Pesto, Red Pepper Miso Marmalade and avocado. Sprinkle with hemp seeds. Enjoy!
Ingredients
Directions
For the Super Grain Mix, cook each grain according to package directions. I suggest using chicken or vegetable stock in place of water for more flavor.
Mix together when cooked.
For the Broccoli Pesto, add all ingredients to a high speed blender or food processor. Mix until well combined and smooth.
For the Red Pepper Miso Marmalade, add all ingredients to a high speed blender or food processor. Mix until well combined and smooth.
For the Cucumber Relish, add all ingredients to a bowl. Mix well.
Toss arugula and sprouts in rice wine vinegar, add to a bowl.
Spoon on Super Grains Mix. Add roasted sweet potatoes and mushrooms and Cucumber Relish.
*Note* For perfectly soft and sticky sweet potatoes, I recommend peeling and roasting at 325 degrees for 1 1/2 hours.
Top with Broccoli Pesto, Red Pepper Miso Marmalade and avocado. Sprinkle with hemp seeds. Enjoy!
I made this tonight! Absolutely amazing… taste just like flower child!! highly highly recommend!
Hi Julia,
So happy you made and enjoyed! It’s one of my favorites too :). Happy Friday!
Oh I love this dish. Can’t get myself to order anything else! Gonna attempt a variation for dinner tonight!
It’s my favorite as well! Hope you enjoy this DIY version 🙂
Can any of the components, like the miso marmalade and the broccoli pesto be made in advance and kept refrigerated or frozen for extended periods of time?
Hi Lauren! They absolutely can be made in advance and stored in the fridge. I’ve never frozen either, but I imagine they’d freeze just fine as well.
Hope you enjoy!
You rock, thanks for share!
Do you roast the sweet potatoes whole or cut them into pieces?
Hi Bethany! I cut them into wedges, trying to make create similar sizes so they all cook evenly. Hope you enjoy 🙂
For the roasted mushrooms, do you dress or marinade them at all before roasting? Or just leave them plain and roast them?
Hi Catie! I typically roast them with a little avocado oil, salt and pepper. But you’re welcome to prepare them however you prefer 🙂 .