• June 25, 2024 2 min read

    This hearty ancient grain bowl is perfect for summer nights when you're hankering for grilled steak but opting for a more healthy plant based alternative. You'll never miss the moo on this loaded grain bowl full of umami and topped with a vibrant Argentine chimichurri. 

    Makes 2-4 grain bowls

    You'll need a grill pan or skewers for the tomatoes and peppers.


    • 1 cup Einkorn Wheat Berries or Spelt Farro
    • 2-4 portobello mushrooms (one for each bowl)
    • 1/4 cup Vegan Worcestershire Sauce
    • 1 tablespoon Purple Stripe Garlic Powder
    • 1 tablespoon balsamic vinegar
    • 1 cup cherry tomatoes
    • 1 red bell pepper seeds and stem removed and cut into large cubes
    • 1 small zucchini cut into 1/2 inch thick slices
    • 1 ear of corn
    • Olive Oil
    • 1 avocado (optional)
    argenitine chimichurri recipe


    • 1 bunch parsley
    • 1 teaspoon Calabrian Cili Flakes (optional but recommended)
    • 1 clove garlic
    • 1 cup olive oil
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon kosher salt
    • fresh ground pepper to taste


    Prepare the grains per the package instructions.

    Meanwhile prepare the chimichurri. This can be refrigerated up to 24 hours in advance.

    Pre-heat the grill to blazing hot.

    Mix the worcestershire and garlic powder in a small bowl. Marinate the mushrooms and zucchini in the sauce for 20 minutes to an hour while the grill heats.

    When the grill is super hot place the corn directly on the grill grates (no oil) and turn every 2-3 minutes when it begins to char a bit. When the corn is done remove and allow to rest under aluminum foil to keep it warm.

    Open the grill cover and turn the grill down to medium.

    Place the mushrooms and zucchini on the grill 4-5 minutes per side until golden brown with grill marks. Put the tomatoes and peppers in a grill pan or on skewers and grill 3-5 minutes per side until beginning to char but fork tender.

    Assemble the bowls - Cut the corn off of the cob by setting the bottom of the cob in a large bowl and cutting with a sharp knife from the top of the cob to the bottom and letting the corn fall into the bowl. Layer bowls with grains, corn, peppers, zucchini tomatoes and a portobello steak. Spoon the chimichurri overtop and enjoy! 


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