This healthy Vegetarian Buddha Bowl is packed with roasted broccoli, toasted walnuts and drizzled with a creamy tahini dressing. I promise it will become one of your favorite buddha bowls to make. Nutty barley, crisp broccoli and toasted walnuts deliver a warm and cozy meal.
I re-learned an important lesson this past week – a lesson completely unrelated to this recipe, 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 Vegetarian 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.
How to cook Barley
- Bring 8 cups of water to a boil in a pot with 1 tsp Kosher salt.
- Add 1 cup barley, return to a boil.
- Reduce heat to medium-high and boil uncovered until tender about 30-45 minutes. Drain off any excess cooking water.
Step 2: Toast Nuts in Oven
While the oven heats up in preparation for cooking the broccoli, it’s a perfect time to toast the walnuts. 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 Creamy Tahini Dressing
While the barley and broccoli are finishing up, blend all the dressing ingredients. The dressing is potent tasted on its 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.
Other Vegetarian Buddha Bowl Recipe Ideas:
- Use quinoa instead of barley for a delicious protein-packed broccoli quinoa bowl.
- Only have rice on hand? Try this black bean and rice bowl.
- Expand your grain repertoire with farro. Put this Roasted Carrot Farro Bowl with Spiced Tahini Dressing on your list to try.
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.
Toast the walnuts on a baking sheet - approximately 5 min @ 400F. Set aside.
Trim, wash and dry broccoli pieces. Toss with 1 Tbsp olive oil, salt and pepper and place on a large rimmed baking sheet. Roast @ 400F for 15-20 minutes, tossing halfway through.
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.
Place all sauce ingredients, except water, in a blender and mix until emulsified. Add water 1 Tbsp at a time, to thin sauce.
The dressing will be fairly potent by itself, but is perfect when added to the broccoli bowls.
When the barley is done, build your bowls, toss with dressing and enjoy!
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