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Warm Barley & Roasted Veggie Bowl with Tahini Drizzle

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

For the Veggies

  • 1 small sweet potato, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 small red onion, wedged
  • 1 tbsp olive oil 15 mL
  • Salt and pepper, to taste
  • 1 tsp smoked paprika or cumin optional

For the Barley

  • 1 cup pearled barley 200 g
  • 3 cups Golden Garden Vegetable Broth or water 720 mL
  • Pinch of salt

For the Tahini Drizzle

  • ¼ cup tahini 60 mL
  • 1 tbsp lemon juice 15 mL
  • 1 tbsp olive oil 15 mL
  • 1–2 tbsp warm water 15–30 mL; to thin
  • 1 small clove garlic, grated
  • Salt, to taste

Toppings (Optional)

  • Fresh parsley or cilantro, chopped
  • Toasted seeds pumpkin, sesame, or sunflower

Instructions
 

Roast the Veggies

  • Preheat oven to 425°F (220°C) .
  • Toss vegetables with olive oil, salt, pepper, and smoked paprika.
  • Spread on a baking sheet and roast 25–30 minutes , flipping halfway, until caramelized.

Cook the Barley

  • While veggies roast, bring broth to a boil in a saucepan.
  • Add barley, reduce to a simmer, and cook 25–30 minutes , until tender but chewy.
  • Drain excess liquid if needed.

Make the Tahini Drizzle

  • In a small bowl, whisk tahini, lemon juice, olive oil, garlic, and salt.
  • Add warm water 1 tablespoon at a time until smooth and pourable.

Assemble

  • Spoon barley into bowls.
  • Top with roasted veggies.
  • Drizzle generously with tahini sauce.
  • Garnish with parsley and toasted seeds.