Autumn barley bowl
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Autumn barley bowl
This veg-rich grain bowl is packed with autumnal colours and flavours, including roasted squash, beetroot and kale. If you only need a single portion for dinner, the leftovers make a hearty lunch the next day
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
592Kcal
Fat
26gr
Saturates
7gr
Carbs
70gr
Sugars
16gr
Fibre
8gr
Protein
16gr
Salt
0.8gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 300g pack diced butternut squash and sweet potato
- ½ tbsp olive oil
- 25g walnuts
- 100g dried pearl barley, rinsed
- 100g shredded kale
- 100g cooked beetroot, diced
- 50g soft goat’s cheese, crumbled - use vegetarian cheese if required
For the dressing
- 1 tbsp olive oil
- ½ tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup or clear honey
Step by step
- Put a large baking tray in the oven and preheat it to 220°C, fan 200°C, gas 7. Toss the squash and sweet potato with ½ tablespoon of oil and seasoning. Roast on the preheated tray for 25 minutes. Lightly toast the walnuts on the same tray for the final 5 minutes of cooking.
- Meanwhile, boil the pearl barley for about 22 minutes until tender, stirring occasionally. Add the kale for a further 2 minutes to wilt. Drain well.
-
Whisk together the dressing ingredients and season to taste. Roughly chop the toasted walnuts. Put the pearl barley and kale in a bowl and stir through the dressing and roasted squash and sweet potato, followed by the beetroot. Divide between bowls and serve topped with the walnuts and goat’s cheese.
