Peanut Butter Harvest Grains Breakfast Bowl

This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.

1. Prepare maple sweet potatoes, garlic mushrooms, and savory peanut butter & pepper dressing recipes below.
2. Plate faro in bowl and top with maple sweet potatoes, grilled onions, garlic mushrooms, diced avocado and 2 fried eggs.
3. Drizzle 3 ounces of the savory peanut butter & pepper dressing over top of the bowl.
4. Garnish with feta cheese crumbles and fresh chopped parsley to serve.

Maple Sweet Potatoes

Yield: 10 servings, 3oz. per serving

Ingredients

2 pounds diced sweet potatoes

1 ounce extra virgin olive oil

0.25 cup maple syrup

1 teaspoon kosher salt

Directions

1. Pre-heat oven to 400°F.

2. Toss ingredients in mixing bowl and place on a sheet pan.

3. Cook about 15-20 minutes until sweet potatoes are tender and starting to caramelize.

4. Reserve hot for service.

Garlic Mushrooms

Yield: 10 servings, 2.5 oz. per serving

Ingredients

0.5 ounce extra virgin olive oil

1 ounce minced garlic

6.5 ounces chopped cremini mushrooms

9 ounces shelled edamame beans

salt and pepper to taste

Directions

1. Heat sauté pan to medium high heat.

2. Add olive oil and minced garlic cooking just until fragrant, about 1-2 minutes.

3. Add the mushrooms and stir often cooking until tender.

4. Add in edamame beans, stir and taste. Add salt and pepper to taste.

5. Reserve hot for service.

Savory Peanut Butter & Pepper Dressing

Yield: 10 servings, 3 oz. per serving

Ingredients

4 ounces smooth peanut butter

12 ounces jarred roasted red bell peppers

2 ounces extra virgin olive oil

3 fluid ounces water

3.5 fluid ounces lemon juice

2 ounces garlic paste

0.5 ounce honey

1 ounce Calabrian chili paste

Kosher salt to taste

Directions

1. Add all ingredients in a blender and blitz until smooth a consistency is achieved.

2. Store under refrigeration and use within 3-5 days.