Do you ever feel like you’re in a cooking rut? Always getting the same items from the grocery store, having the same thing for breakfast, and cooking the same things for dinner every week? I hear you. I have been feeling the same way recently. And I’m also here to tell you, it’s so easy to switch it up just by making some simple swaps! I transformed my typical “Asian veggie bowl” into something with unique flavors and textures just by swapping out a few items.
Swap #1: Grains
My go-to grain is brown rice, sometimes quinoa, but mainly brown rice. This time, I switched it up with farro! Farro is an ancient whole grain with a denser texture than rice and it melds great with other flavors!
Swap #2: Veggies
I typically by the same veggies from the store each week. So this time, instead of buying my usual sweet potatoes, I picked out several varieties: purple, orange, and white! Yes, there are white sweet potatoes and they are amazing!
Swap #3: Sauces & Glazes
When I find a sauce combo that works well, I tend to put it on everything. If you follow me on Instagram, you know I use my honey mustard vinaigarette A LOT. So this time, I used miso instead of mustard, along with a few other key ingredients, and it gave the dish a whole new flavor profile! The tahini sauce on top also gave it a delicious nutty flavor that I love.
There you have it! Some simple swaps for an everyday meal. Check out some of my favorite products to get some more ideas for your weekly routine!
This recipe is perfect for a night in and makes for great leftovers! You can prep the potatoes and farro in advance for meals throughout the week.
- 1 cup farro
- 1 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups water
- 3 sweet potatoes
- 1 tbsp olive oil
- 3 tbsp miso
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1/4 cup water
- 1 head kale
- 1 cup shiitake mushrooms
- 1/2 sweet onion
- 1 avocado
- 1 tbsp hemp seeds
- 4 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 3 tbsp water
- 2 6 oz portions salmon
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp lemon juice
- 1/2 tsp cayenne
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Cook the farro according to package. Once done, add the spices and warm on low. Drain any excess water before serving.
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Cube the sweet potatoes, coat with a drizzle of olive oil, salt & pepper, and roast on 400 until edges are brown and crispy (about 25 minutes). While cooking, combine the miso, vinegar, maple syrup, soy sauce, and spices. Once the potatoes are crispy, transfer into a bowl and coat with the miso glaze. Return to pan and place in oven to stay warm (change oven temperature to 300-350) for about 5-10 minutes or until the rest of the meal is prepared.
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While the potatoes are cooking, coat the salmon in the lemon juice, salt & pepper, cayenne, and butter. Saute the salmon in a pan or bake it in the oven set to 350 for 12-15 minutes depending on thickness.
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Just as the salmon finishes cooking, saute the kale, mushrooms, and onion in olive oil, salt & pepper until tender.
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Combine the tahini with the remaining sauce ingredients, place all prepared items in a bowl, an top with avocado, hemp seeds, and tahini sauce.
