ROASTED VEGETABLES BARLEY BOWL
This Roasted Vegetable Barley Bowl is a simple yet nutritious dish with whole grains, smoky and roasted bell peppers. The chewy texture of barley, combined with olive oil and salt, with sweet and slightly charred bell peppers, creates a deliciously balanced bite. This bowl is light yet satisfying, making it a perfect meal for any time of the day. This barley bowl is drizzled with olive oil and seasoned with black pepper. Barley is high in fibre and keeps you full for longer, making this bowl an excellent choice for a healthy and filling meal. Whether served warm or cold, this roasted vegetable barley bowl is versatile and pairs well with proteins like tofu, chicken or chickpeas.
RECIPE CATEGORY
Main Course, Side
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern
PREPARATION/TECHNIQUES
One-Pot Wonders, Roast
OCCASION/HOLIDAY
Fall, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Nut-Free
DISH TYPE
Salad
INGREDIENTS
Here is a list of ingredients for Roasted Vegetables Barley Bowl:
- ¼ cup cooked barley
- ¼ cup roasted bell peppers
- 1 cup of water
- ¼ teaspoon black pepper
- ½ teaspoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 79.7 kilocalories
- Carbohydrates: 13.8 grams
- Saturated Fat: 0.4 grams
- Sugar: 1.7 grams
- Protein: 1.3 grams
- Fat: 2.6 grams
- Fibre: 2.5 grams
- Sodium: 2.9 milligrams
- Iron: 0.8 milligrams
- Calcium: 10.2 milligrams
- Potassium: 124.8 milligrams
PREPARATION
- Roast The Bell Peppers: Preheat the oven to 200 °C (400 °F). Place ¼ cup sliced bell peppers on a baking tray, drizzle with ½ teaspoon olive oil and roast for 15 to 20 minutes until slightly charred.
- Cook The Barley: Rinse ¼ cup pearl barley under cold water. In a small saucepan, combine 1 cup of water and bring to the boil, then reduce the heat and simmer for 25 to 30 minutes until tender. Drain any excess water.
- Combine The Ingredients: In a serving bowl, mix ¼ cup cooked barley with the roasted bell peppers.
- Season And Serve: Sprinkle ¼ teaspoon black pepper over the bowl and drizzle with ½ teaspoon olive oil for extra flavour. Serve warm or chilled.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
- Even Roasting: Spread bell peppers evenly on the tray for uniform charring.
- Make Ahead: Cook barley in advance and store it in the fridge for quick assembly.
- Extra Flavour: Add fresh herbs like parsley or a squeeze of lemon juice.
- Protein Boost: Top with grilled tofu, chickpeas or feta cheese.
VARIATIONS
- Grain Swap: Use quinoa or farro instead of barley for different textures.
- Spice It Up: Add a dash of cumin or smoked paprika for a deeper flavour.
- Creamy Version: Mix in a spoonful of hummus or tahini dressing.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freezing is not recommended because roasted peppers may become mushy.
- Reheating: Warm in a microwave for 30 seconds if hot is preferred.