Why You’ll Love This Mother Earth Bowl Recipe
The Mother Earth Bowl is one of the most popular dishes at Earl’s restaurant’s and for good reason! Not only is it absolutely DELICIOUS, it’s packed with nutrients so you can eat good and feel good! The Mother Earth Bowl is loaded with nutrient-dense ingredients like mixed greens, roasted yams and cauliflower, quinoa almond crumble, broccoli pesto, grapes, avocado, and radish. These ingredients provide a wide variety of vitamins, minerals, fiber, and antioxidants that are essential for good health.
While the Mother Earth Bowl contains many different components, most of them can be prepared in advance, making it an easy meal to assemble. Plus, you can customize it to your liking by adding or subtracting ingredients as you please.
With a variety of textures and flavors, the Mother Earth Bowl is a delicious meal that’s sure to satisfy. From the sweetness of the roasted yams and grapes to the crunch of the quinoa almond crumble and radish, every bite is full of flavor.
The Mother Earth Bowl can be enjoyed as a light lunch or as a hearty dinner. You can also customize it to your dietary preferences by swapping out ingredients or adding protein like grilled chicken or tofu.
Overall, the Mother Earth Bowl is a nutritious, easy, delicious, and versatile meal that’s perfect for any occasion. The Mother Earl Bowl does have a lot of ingredients, but it is so worth it!
Mother Earth Bowl Recipe Tips
1. Prepare the components in advance: To save time, you can prepare some of the components in advance. For example, you can roast the yams and cauliflower, make the quinoa almond crumble, and prepare the broccoli pesto a day or two ahead of time. This will make it easier to assemble the bowl when you’re ready to eat. This is what I did especially for the quinoa almond crumble, I froze it and then thawed/re-baked it to be extra crunchy!
2. Customize the bowl to your liking: The Mother Earth Bowl is highly customizable, so feel free to add or subtract ingredients based on your preferences. You can swap out the cheese for a vegan alternative, add protein like grilled chicken or tofu, or use a different type of dressing.
3. Add the avocado just before serving: Avocado can turn brown quickly, so it’s best to slice it just before serving. This will ensure that it stays fresh and vibrant.
4. Keep the components separate until ready to eat: To prevent the ingredients from getting soggy, keep them separate until you’re ready to assemble the bowl. Store the components in separate containers in the fridge, and assemble the bowl just before serving.
By following these cooking tips, you can make a delicious and nutritious Mother Earth Bowl that’s perfect for any occasion!
The Mother Earth Bowl Recipe
Ingredients
Makes 2 Bowls
Roasted Vegetables
- 1/2 cup cubed yams (sweet potatoes)
- 1/2 cup cauliflower florets
- 1 Tbsp olive oil
- 1 Tbsp Garlic Powder
- Salt and pepper to taste
Almond Quinoa Crumble
- 1/2 cup cooked quinoa
- 1/2 cup almonds
- 1 tablespoon olive oil
- Salt and pepper to taste
White Orange Balsamic Dressing:
- 1/4 cup white balsamic vinegar
- 2 Tbsp freshly squeezed orange juice (1/2 orange)
- 1 Tbsp honey + 1 tsp
- 1 tsp Dijon mustard
- 1/2 cup extra virgin olive oil – 2/3 minus 50ml
- Salt and pepper to taste
- 1 Tbsp plain yogurt
- 1 Tbsp sour cream
Brocolli Pesto
- 2 cups broccoli florets
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 cup toasted sliced almonds or pine nuts
- 3 cloves garlic, minced
- Salt and pepper to taste
Bowl
- 3 cups crisp romaine lettuce, chopped
- 3 cups mixed greens
- 1/2 cup roasted yams and cauliflower (see recipe above)
- 1/2 cup white cheddar cheese, cut into thin strips
- 1/2 cup quinoa almond crumble (see recipe above)
- 1/2 cup broccoli pesto (see recipe above)
- 1/4 cup white balsamic dressing (see recipe above)
- 3/4 cup grapes (about 10 grapes), halved
- 1 avocado, roughly cut
- 1/2 cup radish, sliced (about 5 radishes)
Instructions
Roasted Vegetables
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the cubed yams and cauliflower florets with the olive oil, salt, and pepper until they are well coated.
- Spread the vegetables out in a single layer on a baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and caramelized.
- Remove the roasted yams and cauliflower from the oven and allow them to cool for a few minutes. At Earl’s the vegetables are cold so no need to worry about keeping them worm.
Almond Quinoa Crumble
- On the 2nd rack of the oven, prepare the almond quinoa to bake if making it at the same time. If not, preheat the oven to 400°F (200°C).
- In a bowl, mix together the cooked quinoa, almonds, olive oil, salt, and pepper.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, stirring occasionally, until the mixture is golden brown and crispy.
- Remove from the oven and let cool completely.
- Once cooled, transfer the quinoa almond crumble to an airtight container and store in the fridge until ready to use.
White Orange Balsamic Dressing
Instructions:
- In a small mixing bowl, whisk together the white balsamic vinegar, freshly squeezed orange juice, honey, Dijon mustard, and salt and pepper to taste.
- While continuing to whisk, slowly drizzle in the extra virgin olive oil until the dressing is fully emulsified.
- Stir in the plain yogurt and sour cream until well combined.
- Taste the dressing and adjust the seasoning as needed.
- Serve the dressing immediately or store it in an airtight container in the refrigerator for up to a week.
Brocolli Pesto
- Bring a pot of salted water to a boil and add the broccoli florets. Cook for 2-3 minutes until the broccoli is tender but still bright green.
- Drain the broccoli and rinse under cold water to stop the cooking process.
- In a food processor, combine the cooked broccoli, Parmesan cheese, lemon juice, toasted almonds or pine nuts, minced garlic, salt, and pepper.
- Pulse the mixture until it is coarsely chopped.
- While the food processor is running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined.
- Taste the pesto and adjust the seasoning as needed.
- Serve the pesto immediately or store the pesto in an airtight container in the refrigerator for up to a week.
Mother Earth Bowl Assembly
- On a large plate, add the chopped romaine lettuce and mixed greens.
- Add the roasted yams and cauliflower, white cheddar cheese, quinoa almond crumble, broccoli pesto, and white balsamic dressing to the bowl.
- Then add the halved grapes, sliced avocado, and sliced radish to the bowl.
- Serve the white balsamic orange dressing on the side or toss all the ingredients together again until they are evenly distributed.
- Serve the Mother Earth Bowl immediately and enjoy!
This bowl is a healthy and flavorful meal that’s perfect for lunch or dinner.
My boyfriend’s favorite salad ever is the Mother Earth Bowl at Earl’s, so I decided to give this recipe a try. Instead of the cheddar, I added crumbled goat cheese (the cheddar is the only part of the Mother Earth bowl that I’ve never been too fond of.)
I served it with a few pieces of blackened chicken on top because that’s how we usually order it at the restaurant. My boyfriend was BLOWN AWAY and said this version is even better than the one at Earl’s. We both agree that this dressing is 10x better.
Thank you so much Greta! This really made my day because this is why I started this blog, to make it better for the people I love. And while the recipe is good, I can guarantee you your boyfriend loved it extra because you made it with love. Thanks so much! <3