What are the main ingredients in Barley Buddha Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Barley Buddha Bowl?

Calories: 688, Carbs: 117 grams, Fat: grams, Protein: 17.9 grams, Sugar: 27.7 grams, Salt: 522 grams

How do I prepare Barley Buddha Bowl?

MINTY YOGHURT DRESSING: Place the coconut yoghurt in a bowl. Mix in 1 tbsp of olive oil, seasoning, and the remaining pomegranate molasses to taste. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning. GRAB A BOWL!: Make a base of steamy pearled barley and cover in the roast veggies and sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted pecans, mint, and chopped, dried apricots. Have a seat, Chef! VEGGIE ROAST: Place the butternut chunks on a roasting tray and the beetroot chunks on another tray with ¾ of the pomegranate molasses. Coat the veg in oil and seasoning. Spread out evenly and roast in the hot oven for 30-35 minutes. Place the drained butter beans in a bowl. Coat in oil, the One For All Rub, and some seasoning. Set aside. HALFWAY!: When the veg reaches the halfway mark, remove from the oven and give it a shift. Scatter the dressed beans over the butternut tray and spread out in a single layer. Return both trays to the oven for the remaining cooking time. On completion, the beans should be crispy and the veg should be cooked through and caramelised. TOAST THE PECANS: Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. BOUNCY BARELY: Place the pearl barley in a pot with 700ml of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.

What should be prepared from my kitchen to make Barley Buddha Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Barley Buddha Bowl

Indulge in the unique flavour and texture of barley, topped with a gorgeous roast: butternut and butter beans spiced with a herby rub and molasses-coated beetroot. All bejewelled with crunchy pecan nuts, fresh mint, and dried apricots.

Barley Buddha Bowl

with dried apricots, pecan nuts & a coconut yoghurt dressing

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Butter Beans
Butternut
Coconut Yoghurt
Dried Apricots
Fresh Mint
Green Leaves
NOMU One For All Rub
Pearled Barley
Pecan Nuts
Pomegranate Molasses

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

BOUNCY BARELY
Place the pearl barley in a pot with 350ml of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.
VEGGIE ROAST
Place the butternut chunks on one side of a roasting tray and the beetroot chunks on the other half with ¾ of the pomegranate molasses. Coat the veg in oil and seasoning. Spread out evenly and roast in the hot oven for 30-35 minutes. Place the drained butter beans in a bowl. Coat in oil, the One For All Rub, and some seasoning. Set aside.
HALFWAY!
When the veg reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed beans, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the beans should be crispy and the veg should be cooked through and caramelised.
TOAST THE PECANS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the coconut yoghurt in a bowl. Mix in 2 tsp of olive oil, seasoning, and the remaining pomegranate molasses to taste. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
GRAB A BOWL!
Make a base of steamy pearled barley and cover in the roast veggies and sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted pecans, mint, and chopped, dried apricots. Have a seat, Chef!

Pearled Barley - 75ml
Butternut - 250g
Beetroot - 150g
Pomegranate Molasses - 15ml
Butter Beans - 60g
NOMU One For All Rub - 5ml
Pecan Nuts - 15g
Coconut Yoghurt - 50ml
Green Leaves - 20g
Fresh Mint - 3g
Dried Apricots - 20g

Download the Recipe

Serves 2

BOUNCY BARELY
Place the pearl barley in a pot with 700ml of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.
VEGGIE ROAST
Place the butternut chunks on a roasting tray and the beetroot chunks on another tray with ¾ of the pomegranate molasses. Coat the veg in oil and seasoning. Spread out evenly and roast in the hot oven for 30-35 minutes. Place the drained butter beans in a bowl. Coat in oil, the One For All Rub, and some seasoning. Set aside.
HALFWAY!
When the veg reaches the halfway mark, remove from the oven and give it a shift. Scatter the dressed beans over the butternut tray and spread out in a single layer. Return both trays to the oven for the remaining cooking time. On completion, the beans should be crispy and the veg should be cooked through and caramelised.
TOAST THE PECANS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the coconut yoghurt in a bowl. Mix in 1 tbsp of olive oil, seasoning, and the remaining pomegranate molasses to taste. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
GRAB A BOWL!
Make a base of steamy pearled barley and cover in the roast veggies and sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted pecans, mint, and chopped, dried apricots. Have a seat, Chef!

Pearled Barley - 150ml
Butternut - 500g
Beetroot - 300g
Pomegranate Molasses - 30ml
Butter Beans - 120g
NOMU One For All Rub - 10ml
Pecan Nuts - 30g
Coconut Yoghurt - 100ml
Green Leaves - 40g
Fresh Mint - 5g
Dried Apricots - 40g

Download the Recipe

Serves 3

BOUNCY BARELY
Place the pearl barley in a pot with 1,1L of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 40-45 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.
VEGGIE ROAST
Place the butternut chunks on a roasting tray and the beetroot chunks on another tray with ¾ of the pomegranate molasses. Coat the veg in oil and seasoning. Spread out evenly and roast in the hot oven for 35-40 minutes. Place the drained butter beans in a bowl. Coat in oil, the One For All Rub, and some seasoning. Set aside.
HALFWAY!
When the veg reaches the halfway mark, remove from the oven and give it a shift. Scatter the dressed beans over the butternut tray and spread out in a single layer. Return both trays to the oven for the remaining cooking time. On completion, the beans should be crispy and the veg should be cooked through and caramelised.
TOAST THE PECANS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the coconut yoghurt in a bowl. Mix in 2 tbsp of olive oil, seasoning, and the remaining pomegranate molasses to taste. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
GRAB A BOWL!
Make a base of steamy pearled barley and cover in the roast veggies and sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted pecans, mint, and chopped, dried apricots. Have a seat, Chef!

Pearled Barley - 225ml
Butternut - 750g
Beetroot - 450g
Pomegranate Molasses - 45ml
Butter Beans - 180g
NOMU One For All Rub - 15ml
Pecan Nuts - 45g
Coconut Yoghurt - 150ml
Green Leaves - 60g
Fresh Mint - 8g
Dried Apricots - 60g

Download the Recipe

Serves 4

BOUNCY BARELY
Place the pearl barley in a pot with 1,4L of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 40-45 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.
VEGGIE ROAST
Place the butternut chunks on a roasting tray and the beetroot chunks on another tray with ¾ of the pomegranate molasses. Coat the veg in oil and seasoning. Spread out evenly and roast in the hot oven for 35-40 minutes. Place the drained butter beans in a bowl. Coat in oil, the One For All Rub, and some seasoning. Set aside.
HALFWAY!
When the veg reaches the halfway mark, remove from the oven and give it a shift. Scatter the dressed beans over the butternut tray and spread out in a single layer. Return both trays to the oven for the remaining cooking time. On completion, the beans should be crispy and the veg should be cooked through and caramelised.
TOAST THE PECANS
Place the pecans in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the coconut yoghurt in a bowl. Mix in 2 tbsp of olive oil, seasoning, and the remaining pomegranate molasses to taste. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
GRAB A BOWL!
Make a base of steamy pearled barley and cover in the roast veggies and sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted pecans, mint, and chopped, dried apricots. Have a seat, Chef!