Roasted Greens Barley Bowl is a hearty and healthy grain bowl with asparagus, zucchini, onion, and walnuts.
I am a huge fan of lunch bowls! They allow you to mix just about any ingredient you have on hand and build a meal full of flavor and texture. The only restraint you have is the size of your bowl, haha! I tend to keep my bowls fairly simple, starting with a base (typically quinoa, barley, or rice), then picking the vegetables (sweet potato, asparagus, cauliflower, onion, broccoli, zucchini, squash, etc.), adding a crunch (from nuts or seeds), then deciding if it needs to be finished off with a dressing or not.
This recipe has been adapted from a recipe sent out in HelloFresh meal plans. I have never used a meal-kit delivery service before but I know plenty of people who live by them. In their version, they use farro rather than barley and finish it off with cheese and butter.
For the past couple of months, I have been cooking with fresh asparagus at least once every couple weeks! It's so cheap, delicious, and in season. This time last year, I was just discovering all the ways to cook with asparagus. Am I the only one who loves to cook according to what's in season? It doesn't dictate what we eat, but when I'm stumped on what to make I'll look it up and go from there.
This lunch comes together in no time and is hearty enough to keep you full until dinner. Simply cook the barley, roast the veggies, saute the onions and garlic, throw everything into your bowl and top with walnuts and you're set! If you try this, please take a picture and send it to me. I love seeing how everybody puts their special touch on a recipe.
Roasted Greens Barley Bowl
Ingredients
- 1 bunch asparagus cut into bite-sized pieces
- 2 zucchinis sliced
- 1 ½ cup barley
- 4 cups vegetable stock
- 4 garlic cloves minced
- 2 onion diced
- 1 lemon zested and juiced
- 1 tablespoon vegan butter
- Topping: chopped walnuts
Instructions
- Preheat oven to 450F and prepare a baking sheet. Toss asparagus pieces and sliced zucchini with a little olive oil and season with salt and pepper. Roast for 20 minutes, tossing halfway through.
- In a medium pot, bring barley and vegetable stock to a boil. Then cook until tender, about 30 minutes.
- Meanwhile, heat a little olive oil in a skillet over medium heat. Add onion and cook until soft, then add garlic and cook until fragrant.
- Once the barley is cooked, drain and add to skillet with onion and garlic. Add the roasted vegetables then stir in half the lemon juice, half the lemon zest, and vegan butter. Season with salt and pepper.
- To serve, divide evenly into bowls then top with chopped walnuts, and remaining lemon juice and zest.
Alisa Fleming
What a lovely lunch! It's been ages since I've had barley and I just love the texture of it.
Jenna | The Urben Life
Thank you 🙂 Yes, it's so great!
Tage
Okay.... wow... this made me hungry!
Jenna | The Urben Life
Aww, I hope you give this a try!
Kaila (The Wanderlust Celiac)
I've been cooking with a lot of asparagus lately as well. Looks tasty! I'd love to try a similar flavor profile with a rice dish.
Jenna | The Urben Life
Woohoo, that sounds great!
nadaliebardo
Oh this looks quite yummy! I think I might give it a try, but I'll probably have to use quinoa as barley isn't gluten free sadly.
Jenna | The Urben Life
Thank you 🙂 I know quinoa would be so great with this!
spabettie
roasted veggies are the best - so much flavor! this looks like a perfect lunch.
Jenna | The Urben Life
Totally, thanks 🙂
simplyshannonagins
Oh my goodness. This bowl is what lunch dreams are made of! Plus I love how quick, yet filling it seems!
Jenna | The Urben Life
Yayyy, very yummy and filling! I hope you try it 🙂
Michelle Pozas
love that its healthy and perfect for lunch!
Jenna | The Urben Life
Right!! 🙂
Kelly Dixon
Looks so yummy and I love the healthy aspect too. I have never had barley before but seeing this makes me want to try it.
Jenna | The Urben Life
Thanks 🙂 I hope you try it!
JulesShepard
Beautiful bowl and healthy too!
Mimi
I love asparagus, I need to make this recipe for a summer lunch!
Jenna | The Urben Life
For sure 🙂