By feastingathome.com
Roasted Sunchoke and Barley Bowl
Instructions
Prep:20minCook:30min
Roasted Sunchoke and Barley Bowl with mushrooms, parsnips and kale, drizzled with a Zaatar Tahini Sauce - a healthy vegan plant-based bowl, perfect for fall!
Updated at: Mon, 09 Dec 2024 08:52:33 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
27
High
Nutrition per serving
Calories477.2 kcal (24%)
Total Fat14.1 g (20%)
Carbs79.6 g (31%)
Sugars12.4 g (14%)
Protein13.2 g (26%)
Sodium178.4 mg (9%)
Fiber12.9 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 cupsgrains
cooked, whole, black barley, wheat berries, guinoa , brown rice … etc
12 ouncessunchokes
0.5 lbmushrooms
cut in half
1parsnips
large, diced
1 tolive oil
for roasting
1 bunchlacinato kale
thinly sliced
1onion
medium, thinly sliced
1 tolive oil
for sautéing
¼ cuptahini paste
⅓ cupwater
warm
2 tlemon juice
1 clovegarlic
finely minced
1 ½ teaspoonzaatar
spice, or mix of cumin and coriander
⅛ teaspooncayenne
¼ teaspoonkosher salt
pepper
to taste
Instructions
View on feastingathome.com
↑Support creators by visiting their site 😊
Notes
4 liked
0 disliked
Easy
Fresh
Go-to
Makes leftovers
Delicious
![*0352kcal[9.0][10/10]* Cumin-Roasted Aubergine Wedges with Pumpkin Seeds, Pine Nuts, Pomegranate & Yogurt Dressing](https://art.whisk.com/image/upload/fl_progressive,h_264,w_214,c_fill,dpr_2.0/v1686513937/v3/user-recipes/60b356d7b65816d0f9596e489911882a.jpg)
