I’m super excited to share my take on True Food Kitchen’s Ancient Grain Bowl! I really love this restaurant so here’s some info on it. True Food Kitchen was inspired by Dr. Andrew Weil’s Anti-Inflammatory Diet and Pyramid. The concept is to include foods that counteract chronic inflammation. Chronic inflammation is the root of autoimmune disease. The restaurant uses local, organic, and sustainable ingredients from a range of dishes influenced by Mediterranean, Asian, and American cuisine. They also focus on “green features” of the restaurant by choosing to be environmentally friendly such as eliminating plastic bottles, using reclaimed wood and recycled tiles in their restaurant.
There are several locations throughout the mid-west, Arizona, and California. My favorite location is in Santa Monica. It’s a gorgeous restaurant with beautiful outdoor seating. Lucky for me, TFK recently opened two new locations in the Bay Area. One in Walnut Creek and the other in Palo Alto.
I recently visited the Palo Alto location. It was packed during Tuesday lunch around 1:00pm so I sat at the bar (which by the way I’ve been loving to do lately, especially if I dine alone). I started with the Curried Cauliflower (omg delicious!), and then the Ancient Grain Bowl with grass-fed steak, and finished with the Medicine Man (black tea, cranberry, pomegranate, honey, & sea buckthorn).
Ok so I hope I either convinced you to visit TFK or inspired you to make this dish. Don’t be scared off by the list of ingreidents or steps. It looks like a lot but really it’s not. As with any “bowl”, you choose a base and build from there which usually includes veggies and proteins. So you can also have fun with it and easily sub for veggies and grains that you like!
Ingredients: Heads up, I used avocado oil and nothing else on the veggies for cooking them.
· 1 bag Trader Joe’s sweet potatoes pre-cut and cubed (believe me this saves so much time)
· 1 bag Trader Joe’s snap peas
· 2 Portobello mushroom caps, sliced horizontally
· 1 onion
· 1 cup quinoa, cooked
· 1 lb grass-fed organic flank steak, thinly sliced
For the flank steak marinade:
· 2 limes
· 2 garlic cloves, minced
· ¼ cup coconut aminos
· 1 tsp raw honey
· 1 tsp sea salt
· 1 knob fresh ginger, microplaned
1. Roast sweet potatoes at 400 degrees for 20-25mins until tender not soft or mushy!
2. Combine the snap peas and mushrooms and sauté in a pan and cook on medium heat until tender.
3. Slice and grill the whole onion in a small pan.
4. Set all veggies and onion aside when done cooking
5. Cook 1 cup quinoa with 2 cups water or broth. I use a rice cooker! Saves time.
6. Combine all ingredients for the marinade and pour over sliced flank steak. Marinade either overnight (the day before) or morning of before you cook dinner.
7. Time to cook the steak!
8. Heat a pan with 1 tsp oil of choice and put steak into pan, cook until ready (do not overcook meat!)
9. Build your bowl! Place quinoa in a bowl, top with veggies and steak and enjoy!
Tip: I store all the veggies and quinoa and steak in separate containers in the fridge and eat throughout the week. I also like to add sauce or dip such as pesto which makes it delicious!