• Lauren Kennedy

Sweet Potato Avo Barley Bowl

Substitute hulled barley for rice in your bowls! Barley has TWICE the calcium and fiber as rice and has 30 percent FEWER CALORIES!


1/4 cup organic hulled barley

3/4 cup water

1 avocado

2 sweet potatoes cut in cubes

1 chopped and diced onion

1 tbsp extra virgin olive oil

Pinch of cinnamon

Pinch of salt

Pinch of garlic


1 tsp honey

1/4 cup plain greek yogurt

Splash of coconut water


Add 1/4 cup organic hulled barley with 3/4 cup water in sauce pan. Bring to a boil for 15 minutes. Lower heat to a simmer for an additional 20-30 minutes until barley is cooked. Drain off excess liquid. Use barley as the base of the bowl.

While the barley is cooking, pre-heat the oven to 425 degrees. Prepare sweet potatoes by cutting into cubes and tossing in a bowl with diced onions, olive oil, cinnamon, salt and garlic. Transfer sweet potatoes mixture to a cooking sheet and place in the oven for 30 minutes.

Add sweet potato mixture to the barley. Top with avocado and sauce.


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