California Barley Bowl with Lemony Yogurt Sauce

Name: California Barley Bowl with Lemony Yogurt Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters 20 g sliced almonds, toasted; 1 small ripe avocado, peeled, pitted, and diced or sliced; 355 milliliters 255 g cooked barley, still warm; 237 milliliters 55 g bean sprouts, any variety (I like mung bean sprouts); 2 servings Freshly ground black pepper; 0 teaspoons kosher salt; 79 milliliters 60 g crumbled Cotija cheese or queso fresco; 2 servings Flaky salt; 2 servings Lemony Yogurt Sauce

Need a vegetarian main course? California Barley Bowl with Lemony Yogurt Sauce could be a super recipe to try. One portion of this dish contains roughly 28g of protein, 32g of fat, and a total of 829 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 2. epicurious.com. Head to the store and pick up g bean sprouts, avocado, g barley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce.

Ingredients you will need

Kosher Salt

Almonds

Avocado

Sprouts

Barley

Cheese

Yogurt

Sauce

Equipment you will use

Bowl

Sprinkle with flaky salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.

Ingredients you will need

Barley

Equipment you will use

Bowl

Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon. Copyright © 2013 by Megan Gordon; photographs copyright © 2013 by Clare Barboza. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Megan Gordon is a food writer and recipe developer; she writes regularly for The Kitchn and on her own blog, A Sweet Spoonful. Her work has appeared in numerous national magazines, including Better Homes and Gardens and the Edible publications. Megan owns and runs a Seattle-based granola company, Marge, which is distributed nationally and has been recognized by the Wall Street Journal and Sunset magazine.

Ingredients you will need

Granola