Winter Veg Barley Bowl
Prep Time
25 minutes
Cook Time
75 minutes
Servings
4
When the days get shorter and the temperatures dip, there’s nothing quite as comforting as a bowl full of warm, earthy vegetables and hearty whole grains. This Winter Veg Barley Bowl brings together roasted root veggies, nutty barley, toasted almonds, wilted kale, and a creamy lemon–tahini dressing for a dish that’s as satisfying as it is nutrient-dense.
It’s a beautiful blend of colour, texture, and flavour, ideal for meal prep, a speedy lunch, or a cosy dinner.
Nutritional Information
Per Serve
Calories
≈445 kcal
Carbohydrates
39 g
Fibre
10 g
Protein
10 g
Saturated fat
2.8 g
Sodium
180 mg
Total fat
25 g
Total sugars
≈12 g
Per 100g
Calories
≈120 kcal
Carbohydrates
10.5 g
Fibre
2.7 g
Protein
2.8 g
Saturated fat
0.8 g
Sodium
48 mg
Total fat
6.7 g
Ingredients
- 100 g pearl barley
- 500 ml vegetable stock
- 500 ml water
- 3 beetroot, peeled and cubed
- 3 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar (divided)
- 1 tsp dried thyme (divided)
- 1 tsp honey (divided)
- 1 celeriac, peeled and cubed
- 1 medium sweet potato, cubed
- 1 tsp fennel seeds
- salt + pepper
- 100 g almonds
- 125 g curly kale, stems removed and torn
- 1 handful flat-leaf parsley, chopped
- zest of 1 lemon lemon zest
- juice of 1 lemon lemon juice
- 2 tbsp tahini
- 1 tbsp almond butter
- 0.25 cup water (for dressing) (add more for thinner consistency)
Method
- Preheat oven to 180°C (fan).
- Cook the barley: place pearl barley in a saucepan with vegetable stock and water. Bring to a boil, cook for 10 minutes, then reduce heat and simmer for 50 minutes, or until tender. Rinse under cold water and set aside.
- Roast the beetroot: place on a sheet of foil, drizzle with olive oil, balsamic vinegar, thyme, and honey. Seal foil into a parcel and roast for 45 minutes. Open foil, spread out beetroot, and roast for another 20–25 minutes until tender.
- Roast the celeriac and sweet potato: spread on a lined tray, sprinkle with fennel seeds, thyme, salt, and pepper. Drizzle with olive oil and roast for 25 minutes. Add honey, toss, and roast for a further 10 minutes.
- Cook the almonds and kale: in a frying pan, heat olive oil over medium. Add almonds and balsamic vinegar, cook for 5 minutes. Add kale and cook until softened.
- Make the dressing: whisk tahini, almond butter, lemon juice, and water in a bowl until smooth. Add more water to thin if desired.
- Assemble the bowl: in a large bowl, combine barley, roasted vegetables, kale-almond mix, parsley, and lemon zest. Drizzle with dressing and toss to coat.