This recipe is super easy and quick to make in about 20 minutes and serves 2 people.
It is plant-based/vegan mostly whole foods, oil free, and can be made gluten free. It’s really easy and quick to make and super yummy! Perfect as a dinner or lunch and for meal prepping.
Ingredients:
- 3/4-1 cup of pearl barley or other grains of choice*
- 2 cups veggie broth
- 250g or 1 can cooked chickpeas
- a big bunch of greens, I used endivie
- 1/3-1/2 of a cucumber
- 1 avocado
- 1/2 pomegranate
- 2 hands full of raw or roasted almonds or other nuts or seeds
- 1 lime (optional)
- some chopped dill & mint for topping (optional)
Ingredients for the dressing:
- 150g or a bit more than 1/2 cup unsweetened soy yoghurt
- 1 clove of garlic (optional)
- a big hand full of fresh dill, stemms are also fine for this
- 1 spring of fresh mint
- 1/2-1 tsp. black pepper, crushed
- a pinch of salt
Directions:
- In a pot, bring the veggie stock with the pearl barley to a boil and cook for about 15-20 minutes or according to the package of the grains you use. Make sure to stir and check regularly so it doesn’t cook dry and burns. Add a bit more water if the liquid is gone and the grains are not yet ready.
- Meanwhile wash and chop up your greens and cucumber and divide them over your bowls. Cut an avocado in half, remove the pit, scoop it out of the peel with a spoon and cut into little cubes or slices, set aside. Also remove the pomegranate pits from the peel and set aside.
- For the dressing, wash and chop the dill and mint, set eventually a little aside to use as a topping. Peel and chop a garlic clove and add along with the yoghurt and the other ingredients to a little blender and blend smooth.
- When the grains are almost ready, drain and rinse the chickpeas and add them to the grains to also heat up. Cook the grains until they absorbed all the liquid and are well cooked.
- To assemble, add the grains and chickpeas on top of your bed of greens and cucumber, sprinkle with dressing, avocado, pomegranate, nuts or seeds, lime juice and chopped herbs. Enjoy!
*Grains: I used pearl barley, but you could also use couscous, bulgur, quinoa, buckwheat, millet, steel cut oats, or whatever you like. Prepping time of the recipe mainly depends on how long the grains take to cook. Couscous will be super quick!
0 Comments