• 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!




INGREDIENTS:

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


Sauce:

1 tsp honey

1/4 cup plain greek yogurt

Splash of coconut water



RECIPE:


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.


#barleybowls

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