eCook Meal
Barley Buddha Bowl
with dried apricots, pecan nuts & a coconut yoghurt dressing
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R95.90
for 4 servings · R23.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Dried Apricots
- Pearled Barley
- Pomegranate Molasses
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Barley Buddha Bowl?
The preparation time for Barley Buddha Bowl with dried apricots, pecan nuts & a coconut yoghurt dressing is between 15 and 30 minutes.
What is the total time required to make Barley Buddha Bowl with dried apricots, pecan nuts & a coconut yoghurt dressing?
The total time required to make Barley Buddha Bowl with dried apricots, pecan nuts & a coconut yoghurt dressing is between 45 and 60 minutes.
How many servings does Barley Buddha Bowl provide?
4 servings
What are the main ingredients in Barley Buddha Bowl?
Beetroot, Butter Beans, Butternut, Coconut Yoghurt, Dried Apricot, Fresh Mint, Green Leaves, NOMU One For All Rub, Pearled Barley, Pecan Nut, Pomegranate Molasses
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Barley Buddha Bowl?
Beetroot, Butter Beans, Butternut, Coconut Yoghurt, Dried Apricot, Fresh Mint, Green Leaves, NOMU One For All Rub, Pearled Barley, Pecan Nut, Pomegranate Molasses
How many calories does Barley Buddha Bowl have?
688 calories
How much fat content does Barley Buddha Bowl have?
grams