Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, kale barley bowl. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Cook barley according to package directions. Then divide the barley among four bowls. Using your hands squeeze and rub the kale to 'massage' it into the kale.
Kale Barley Bowl is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Kale Barley Bowl is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook kale barley bowl using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kale Barley Bowl:
- Prepare 1/2 cup Barley, uncooked
- Make ready 1/2 bunch Kale
- Prepare 1 packages Extra-firm tofu, pressed
- Prepare 1/3 head Cauliflower
- Get 1/4 cup Hummus
Cut the cremini mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then. In a large bowl combine it all: barley, sausage, greens and sweet potatoes.
Steps to make Kale Barley Bowl:
- Preheat an oven to 400°F. Chop the cauliflower into small florets and the tofu into 1/2-inch cubes. Roast both on a sheet for about 40 minutes, until golden.
- Cook the barley according to package directions.
- Steam the kale in a steamer for about 5 minutes.
- Combine all ingredients in a bowl, season to taste.
Drizzle with additional oil, as desired, and crumbled feta cheese (as well as any other toppings of choice). Season with salt and pepper to taste and viola! Fold the pesto through the barley to coat the grains. Serve topped with the avocado and poached egg. I mentioned in a recent favorites list that I've been cooking from Megan Gordon's I cooked a huge pot of barley while I was at it.
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