Name: Barley Bowl with Dates and Roasted Vegetables
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 beets, peeled and each cut into 12 wedges; 1 small butternut squash, peeled and cubed; 1 onion, cut into thin wedges; 1 lb (450 g) small carrots, halved lengthwise; 2 tbsp (30 ml) olive oil; 1 cup (205 g) pearl barley; 2 tbsp (30 ml) olive oil; 1/2 cup (90 g) dates, pitted and diced; 1/2 tsp garam masala; 1 tbsp (15 ml) lemon juice; 1/2 cup (125 ml) plain Greek yogurt; 1 small green apple, julienned; 1/4 cup (25 g) toasted pecans, chopped; Basil leaves, as desired; Lemon wedges, as desired

Preparation

Roasted Vegetables
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- On the prepared sheet, toss the vegetables with the oil. Season with salt and pepper. Roast for 45 minutes or until the vegetables are tender and golden brown.
Barley
- Meanwhile, in a pot of salted boiling water, cook the barley for 35 minutes or until tender. Drain and rinse under cold running water.
- In a non-stick skillet over medium-high heat, sauté the cooked barley in the oil for 2 minutes. Add the dates and garam masala. Continue cooking for 2 minutes. Add the lemon juice. Season with salt and pepper.
- Serve the barley in bowls with the roasted vegetables. Top with the yogurt, apple, pecans and basil. Serve with lemon wedges.

Barley Bowl with Dates and Roasted Vegetables

Categories

Ingredients

Roasted Vegetables

Barley

Preparation

Roasted Vegetables

Barley

Personal Note