Preheat oven to 425 F. 

If you have leftovers of the quick pickled probiotic cabbage, then you are in luck! You will want it for this bowl! If not, pull up that quick recipe and swap out with regular cabbage if you dont have any red available.

While oven is preheating, heat a medium size saucepot over high heat. 

Add 2 cups of water and bring to a boil. 

While water is boiling, prep up your veggies;

-peel and dice sweet potato.

-slice fennel

-remove grapes from stems.

Water should be boiling now.Add in 2 Tbsp. of Mystic Maca and 1 cup of 5 grain blend. Bring to a simmer and stir. 

Cover with lid, remove heat to low and cook for 30 minutes or until liquid is absorbed. 

While rice is cooking, place olive oil on sheet pan and toss with sweet potatoes and half of sparkle salt. Cook potatoes for 10 minutes, remove from oven and add in fennel and grapes.

Season fennel and grapes with sparkle salt and place back in the oven for another 15 minutes or until fennel begins to slightly char and grape skins begin cracking. 

Remove from oven.

Divide mystic rice into serving bowls.

Top with roasted sweet potatoes, fennel, grapes, probiotic quick pickled cabbage and fresh herbs!

Optional: serve with orange tahini dressing or simply a drizzle of olive oil and squeeze of citrus.

Enjoy!