This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.
Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.
Ingredients
Grain Base
- 1 cup dry pearled barley
- 3 cups low-sodium vegetable broth or water
Roasted Vegetables
- 1 cup broccoli florets
- 1 cup carrots chopped
- 1 cup zucchini chopped
- 1 small red onion chopped
- 1 Tablespoon olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
Simple Lemon Dressing
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
Toppings
- 1/4 cup low fat feta
Servings: 1.5 cup servings
Units:
Instructions
- Rinse barley under cold water.
- Combine barley and broth in a saucepan.
- Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
- Drain excess liquid if needed; set aside.
- While the barley is cooking, preheat oven to 400°F.
- Toss vegetables with olive oil, garlic powder, thyme, and pepper.
- Spread evenly on a baking sheet.
- Roast 20 minutes, stirring halfway, until tender and lightly browned.
- While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
- Combine cooked barley and roasted vegetables.
- Drizzle with dressing and toss gently.
- Top with feta.
Recipe Notes
