Barley Bistro Bowl Recipes

CALIFORNIA BARLEY BOWL WITH LEMONY YOGURT SAUCE

California Barley Bowl with Lemony Yogurt Sauce image

Provided by Megan Gordon

Categories Cheese Breakfast Brunch Vegetarian Quick & Easy Barley Advance Prep Required Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 2, heartily

Number Of Ingredients 9

Ingredients

1 1/2 cups / 255 g cooked barley, still warm
1 cup / 55 g bean sprouts, any variety (I like mung bean sprouts)
1/3 cup / 60 g crumbled Cotija cheese or queso fresco
1/4 cup / 20 g sliced almonds, toasted
1/4 teaspoon kosher salt
1 small ripe avocado, peeled, pitted, and diced or sliced
Lemony Yogurt Sauce
Flaky salt
Freshly ground black pepper

Steps:

In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.

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