Roasted Veggie Bowl

Servings: 2

This colorful bowl features fiber-rich barley and a dynamic herb dressing. I’m a fan of roasting vegetables since it allows them to caramelize and exude a velvety texture. Topped with creamy hummus and avocado, this vegan friendly dish will surprise the meat-eaters in your family!



1 cup water
½ cup dry pearl barley
1 medium zucchini, sliced
½ cup sliced white mushrooms
¼ large sweet onion, diced
10 cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon rosemary
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped mixed greens
¼ cup hummus
½ medium avocado, sliced



1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Combine the water and barley in a saucepan set over medium-high heat. When the water boils, decrease the heat to medium-low. Cook, stirring occasionally, for 15–20 minutes, until the barley is tender. Remove from the heat and set aside.
3. Meanwhile, place the zucchini, mushrooms, onion, and tomatoes onto the prepared baking sheet.
4. Whisk together the olive oil, garlic, rosemary, basil, thyme, crushed red pepper, salt, and pepper in a small bowl, then pour the dressing over the vegetables on the baking sheet. Toss to combine.
5. Bake the vegetables for 10 minutes, then stir and bake for another 5 minutes, until tender.
6. Remove the vegetables from the oven and allow to cool for 5 minutes.
7. Divide the mixed greens between two bowls and add the barley and roasted vegetables. Top with hummus and avocado slices, then serve.


NUTRITION • per one serving • 

Calories 423
Total Fat 17 g 27%
Saturated Fat 2.6 g 13%
Polyunsaturated Fat 2.7 g 7%
Monounsaturated Fat 11.4 g 23%
Trans Fat 0% 0%
Cholesterol 156 mg 35%
Sodium 469 mg 20%
Total Carbohydrates 59.9 g 20%
Dietary Fiber 16 g 64%
Total Sugars 6 g 4%
Protein 10.4 g 21%
Vitamin A 642 mcg 67%
Vitamin C 36 mcg 60%
Vitamin D 0.025 mcg 1%
Potassium 1090 mg 23%
Calcium 119 mg 12%
Iron 4.1 mg 23%


This AMAZING Recipe can be found in my Mediterranean Meals Under 30 Minutes Cookbook here


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