High-Fiber Roasted Vegetable & Barley Bowl
Ingredients
- 3 cups cooked barley
- 2 medium zucchini sliced into half-moons
- 2 medium sweet potatoes peeled and cut into cubes
- 1 ½ cups grape tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt/pepper to taste
For Serving:
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 400°F.
- Add the zucchini, sweet potatoes, and tomatoes to a baking sheet. Drizzle with olive oil, and season with garlic powder, smoked paprika, oregano, salt, and black pepper. Toss everything together until evenly coated.
- Spread the vegetables into an even layer. Roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender, and the vegetables are lightly caramelized.
- To assemble the bowls: Divide the cooked barley evenly among 4 bowls (about ¾ cup per bowl). Top each bowl with a serving of roasted vegetables, feta cheese, and fresh chopped parsley.
- Serve warm and enjoy!
Notes
Nutrition Information: (1 bowl): Calories: 360 | Carbohydrates: 53g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Fiber: 9g | Sodium: 420 mg | Potassium: 720 mg