Servings: 4
Diet: Vegan & Vegetarian
Per Serving: 220 Calories I 41g Carbs I 4g Sugar I 9g Fiber I 5g Fat (1g Sat Fat) I 6g Protein | 340mg Sodium
Ingredients
- ¾ cup pearled barley
- 1 medium sweet potato, chopped
- 1 small onion, chopped
- 1 tablespoon oil
- ¼ cup light coconut milk
- 1 tablespoon berbere spice mix (or
- curry powder)
- ½ teaspoon salt
- ½ cup cooked green peas (frozen or
- canned with no salt added)
- 2 tablespoons cilantro, chopped
Instructions
- Preheat oven to 425°F. Place barley in a pot over medium heat with 1½ cups water. Simmer for about 25 minutes or until tender.
- Toss sweet potato and onion with oil and spread the sweet potato and onion in a single layer on a baking sheet. Roast for about 25 minutes or until sweet potato is soft, flipping halfway through.
- In a small bowl, combine coconut milk, berbere and salt. Whisk and set aside.
- In a large bowl, combine barley, roasted vegetables, green peas, dressing and chopped cilantro. Toss well to combine.
Make It Gluten-Free: Try quinoa, farro or brown rice to make it gluten-free.
Shopping Tip: Choose low salt/no salt added canned foods. If not available, draining and rinsing can reduce the salt content up to 40%!