SPRING VEGGIE BARLEY BOWL

4 servings, 30 minutes

INGREDIENTS

• 1 cup carrots, chopped

• 1 cup celery, chopped

• 1/2 cup asparagus, chopped 

• 2 fennel bulbs, chopped

• 1 tbsp avocado oil or ghee

• 1 cup hulled Barley, soaked for at least 2 hours with a dash of lemon juice or vinegar 

• 2 cups water 

• 1 tsp ground cumin

• 1 tsp ground coriander

• Spring pea shoot or fennel bulb pesto or kale chimichurri (see recipe, all very easy - you just throw everything in a blender, pick what sounds good to you!)

• Salt & pepper to taste

• 1/4 cup fresh basil for topping, chopped 

• Cooked mung beans (optional, see recipe)

DIRECTIONS

1. Preheat oven to 400 degrees Fahrenheit. 

2. Drain & rinse the barley. Bring the water to a boil in a small pot. Add the barley. Cover and reduce to a simmer. Cook until barley is tender (20-30 mins).

3. While that is cooking, toss the veggies with avocado oil, salt, pepper, cumin and coriander. Add to baking sheet. Bake for 20 mins. 

4. Once barley is tender, drain any excess water in the pot.

5. Toss barley with cooked veggies & pesto sauce and fresh basil leaves.

6. Serve warm with optional cooked mung beans.

#pitta #kapha #spring #lunch #dinner

Notes

• We could all use a good hearty buddha bowl! Throw some veggies in the oven, cook the barley, make a sauce and assemble!

• If you have it on hand, you can also sub 2 tsp of the sattvic spice mix for the cumin & coriander powder

• This dish is hearty enough (especially during heavy season - spring) without the mung beans. But, if you are looking for an extra protein kick, cook them in a separate pot while the barley is cooking.

• If vata, throw a peeled and chopped sweet potato in with the other roasted veggies or use rice instead of barley.