Pearl Barley Buddha Bowl with Creamy Avocado Dressing [vegetarian]
This Pearl Barley Buddha Bowl with Creamy Avocado Dressing is the ultimate healthy lunch.
Equipment
2 pans
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 150 g uncooked pearl barley
- 6 purple sprouting broccoli stems
- 2 organic eggs
- 200 g cooked black-eyed beans
- 1/4 red pepper cut into small dice
- 2 tsp capers
- 2 Tbsp pumpkin seeds
FOR THE CREAMY AVOCADO DRESSING:
- 1 large ripe avocado
- juice of 1/2 lemon
- 2 large sprigs of basil
- 2 large sprigs of parsley
- 1/2 tsp Dijon mustard
- 1 garlic clove
- 9-12 Tbsp water
- 1 Tbsp of olive oil
- salt & pepper
Instructions
- Boil some water in a pan and cook the pearl barley according to packet instructions (around 30 mins). When done drain and set aside.
- Boil some water in another pan and steam (or boil) the purple sprouting broccoli for around 3 mins until just cooked. When done drain and set aside.
- Boil the eggs for 6-8 minutes depending on how runny you like the yolk. When done plunge in cold water and leave to cool down.
- In the meantime, using a blender, make the dressign by whizzing together the avocado flesh, lemon juice, herbs, Dijon mustard and garlic clove. Add water to get your desired consistency. Transfer to a bowl. Add olive oil and season with salt & pepper.
- To serve, fill each bowl evenly with cooked pearl barley, purple sprouting broccoli stems, eggs, black-eyed beans, diced red pepper, capers and pumpkin seeds. Top with creamy avocado dressing.
Nutrition
Serving: 250gCalories: 734kcalCarbohydrates: 91gProtein: 26gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 164mgSodium: 157mgPotassium: 1166mgFiber: 26gSugar: 6gVitamin A: 940IUVitamin C: 36mgCalcium: 97mgIron: 7mg