Vegetarian Buddha Bowl with Roasted Broccoli + Creamy Tahini Dressing
Roasted Broccoli Barley Bowls have a flavor-packed tahini dressing. This buddha bowl has barley, broccoli + toasted walnuts for an amazing grain bowl combo.
Ingredients
Barley
- 1 cup barley uncooked
- salt
Roasted Broccoli
- 4-5 small crowns broccoli trimmed (5-6 cups florets)
- olive oil
- salt and pepper
Creamy Tahini Dressing:
- 1/4 cup soy sauce
- 2 Tbs tahini
- 2 Tbs toasted sesame oil
- 2 Tbs fresh lemon juice
- 2 tsp honey
- 1-2 Tbs water (adding 1 at a time to reach desired consistency - the sauce should be thin)
Toppings
- 1 red pepper sliced
- 1.5 cups walnuts lightly toasted
- 1 cup crumbled goat cheese optional
- sprinkle of toasted sesame seeds
Instructions
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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.
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Toast the walnuts on a baking sheet - approximately 5 min @ 400F. Set aside.
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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.
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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.
Creamy Tahini Dressing
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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.
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When the barley is done, build your bowls, toss with dressing and enjoy!