ROASTED VEGGIE BARLEY BOWL
This Roasted Veggie Barley Bowl is a simple yet nutritious dish with whole grains and smoky, roasted bell peppers. The chewy texture of barley, combined with olive oil, salt with sweet and slightly charred bell peppers, creates a deliciously balanced bite. This dish is light yet satisfying, making it a perfect meal for any time of the day. This dish 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 Veggie 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 Veggie Barley Bowl:
- ¼ cup cooked barley
- ¼ cup roasted bell peppers
- ¼ teaspoon black pepper
- ½ teaspoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 79.7 kcal
- Carbohydrates: 13.8 g
- Saturated Fat: 0.4 g
- Sugar: 1.7 g
- Protein: 1.3 g
- Fat: 2.6 g
- Fibre: 2.5 g
- Sodium: 2.9 mg
- Iron: 0.8 mg
- Calcium: 10.2 mg
- Potassium: 124.8 mg
PREPARATION
- Roast The Bell Peppers: Preheat the oven to 200°C (400°F). Place sliced bell peppers on a baking tray, drizzle with olive oil and roast for 15-20 minutes until slightly charred.
- Cook The Barley: If not already cooked, prepare barley according to package instructions and boil it until tender. Drain excess water.
- Combine Ingredients: Mix the cooked barley with roasted bell peppers in a bowl.
- Season And Serve: Sprinkle black pepper over the bowl and drizzle with olive oil for extra flavour. Serve it 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: Not recommended, as roasted peppers may become mushy.
- Reheating: Warm in a microwave for 30 seconds if hot is preferred.