These healthy Roasted Broccoli Barley Bowls have a dressing that is tahini-based, full of flavor and quite addictive. I promise it will become one of your favorite buddha bowls to make. Nutty barley, crisp broccoli and toasted walnuts are my absolute favorite grain bowl combination.
I re-learned an important lesson this past week – a lesson completely unrelated to this recipe for Roasted Broccoli Barley bowls, but nonetheless an important one.
Here it is: Do not cut jalapeños and then hours later attempt to put your contacts in.
Your eyelid will squeeze tightly shut and burn ferociously while you flail around having a panic attack while simultaneously coming up with ways to get your contact out without touching your eye again.
My eye is have a flashback while typing this. It makes me reconsider the whole LASIK option. No more sticking your jalapeño fingers in your eyes on accident. 🙂
Luckily there are no jalapeños in this recipe, although you could certainly add some. I think my eyes will be okay with broccoli fingers.
How to Make this Barley Buddha Bowl
Step 1: Cook Barley on Stovetop
You can use any grain you would like with this recipe, but barley adds that extra texture and nutty flavor. It’s one of my favorite grains.
Step 2: Toast Nuts in Oven
While the oven is warming up to cook the roasted broccoli, it’s a perfect time to toast the nuts. They take just a few minutes, so be vigilant and don’t walk away!
Step 3: Roast Broccoli
Trim up the broccoli into bite-sized pieces and coat liberally with olive oil, salt and pepper for roasting.
Step 4: Prepare Dressing
While the barley and broccoli are finishing up, blend all the dressing ingredients. The dressing is potent tasted on it’s own, but when mixed with the barley and veggies it packs just the right amount of flavor.
Step 5: Prepare Extra Toppings
Chop some bell pepper to give this broccoli grain bowl a burst of color and crunch. Add creamy goat cheese for that tangy richness.
I love buddha bowls – one dish meals that are nutrient packed! It makes life so much easier!
Other Buddha Bowl Recipe Ideas:
- Use quinoa instead of barley for a delicious broccoli quinoa bowl!
- Only have rice on hand? This makes an excellent vegan broccoli rice bowl.
- Check out this recipe for Roasted Carrot Farro Bowl with Spiced Tahini Dressing too!
Roasted Broccoli Barley Bowls have a flavor-packed tahini dressing. This buddha bowl has barley, broccoli + toasted walnuts for an amazing grain bowl combo.
- 1 cup barley uncooked
- 4-5 small crowns broccoli trimmed (5-6 cups florets)
- olive oil
- salt and pepper
- 1 red pepper sliced
- 1.5 cups walnuts lightly toasted
- 1 cup crumbled goat cheese optional
- sprinkle of toasted sesame seeds
Cook barley or other grain of choice according to package instructions. Add a pinch of salt to the cooking water. Barley takes roughly 45 minutes to cook to a tender chewiness.
While the barley is cooking prepare the rest of the ingredients as follows:
-Toast the nuts on a baking sheet - approx 5 min @ 400F. Set aside.
-Trim, wash and dry off your pieces of broccoli. Toss with 1 Tbsp olive oil, salt and pepper and place on a large rimmed baking sheet. Roast @ 400F for 15-20 min tossing halfway through.
-Prepare the Creamy Tahini Dressing. The dressing will be fairly potent on its own, but is perfect when added to the broccoli bowls.
-Slice, chop and crumble any add-ins.
When there is about 5 minutes of the roasting time remaining for the broccoli, toss it with 2-3 Tbs of the Creamy Tahini Dressing.
When the barley is done, build your bowls, top with dressing and enjoy!
If you like a lot of dressing, I'd suggest doubling the recipe. You can always save some for later in the week!