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roasted harvest vegetable barley bowl // cait's plate

roasted harvest vegetable barley bowl

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: dinner


anything goes with this easy roasted harvest vegetable barley bowl. roast up any veggies you have on, toss with some nuts & goat cheese and serve with a heaping square of cornbread.


  • 1 cup cooked pearled barley *see note #1
  • 1 small sweet potato, peeled and cubed
  • 1 cup fresh brussel sprouts, washed and halved
  • 2 cloves garlic, minced
  • Salt & pepper, to taste
  • 12 tablespoons olive oil
  • 1 cup canned chickpeas, drained & rinsed
  • 1/3 cup soft cooked apples 
  • 4 tablespoons crumbled goat cheese
  • 2 tablespoons apple pie spiced candied pecans
  • 2 tablespoons dried cranberries
  • Optional to serve with this dish: pumpkin spice cornbread


  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper
  2. Add sweet potatoes and brussel sprouts and toss with minced garlic, salt, pepper and olive oil.  Roast for 20-25 minutes or until just browned.
  3. Toss roasted vegetables with all other ingredients and enjoy!


  1. I recommend cooking your barley in a chicken or vegetable broth, it adds much more flavor.

Keywords: barley, vegetables, grain bowl, vegetarian

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