Green Goddess Barley Buddha Bowl
I love Buddha bowls. Growing up with a Korean mom we were always eating Bim Bim Bap, a Korean rice bowl filled with meat, veggies, delicious sauce, and topped with a fried egg. I love that as a vegan there are so many options of what to add to a Buddha bowl. I usually stick to brown rice or quinoa when I make them, but I recently had the urge to try something new. Barley.
Barley is a delicious cereal grain similar to wheat and used to make various foods and beverages such as beer and bread. Pearl barley is what is commonly used for food preparations. Although it isn't a whole grain, it still contains more protein and fiber than brown rice. Unlike rice, however, barley does contain gluten so those who have Celiacs or gluten sensitivity should avoid eating anything that contains it, including beer. Pearl barley takes about twice as long as rice to cook, but there are also quick cook varieties that have been steamed and dried which will cook in the same amount of time as rice. It has a texture and taste between rice and oats and can take the place of either one in a recipe although it is best used in stews. Barley is often touted as a galactagogue, or a food that increases breastmilk supply, so I strongly suggest any breastfeeding mamas out there to start incorporating it into your meals such as this delicious Green Goddess Buddha bowl.
Green Goddess Buddha Bowl
Ingredients:
Barley ( I used quick cook)
Brussel's sprouts (fresh or frozen)
1 onion
1 zucchini
1/4 -1/2 avocado
handful of baby kale
Edamame (frozen)
Ashley's All Purpose Vinaigrette:
1 Tbsp whole grain mustard
1 Tbsp maple syrup (or honey)
1/4 c apple cider vinegar
1/2 c salad oil of choice (I prefer olive oil)
1-2 Tbsp fresh minced herbs of choice (dill, parsley, cilantro, oregano, chives, or tarragon)
1 small clove fresh mined garlic
salt and pepper to taste
Mix until all ingredients are blended and creamy.
Directions:
Place Brussel's sprouts in baking dish, sprinkle with olive oil, balsamic vinegar, salt and plenty of fresh black pepper. Stir. Bake for 15-20 minutes until it is fork tender.
Cook barley according to package for desired servings.
Steam edamame
Slice onion and mince garlic. Quarter zucchini lengthwise and slice into 1/2 in pieces. Sauté onion and garlic in olive oil until tender, about 2-3 minutes. Add zucchini, salt and pepper and cook until desired tenderness.
Shred kale
Slice avocado
Arrange all ingredients in a bowl and top with my all-purpose vinaigrette or a dressing of your choice.
Enjoy!
