Savory Barley Breakfast Bowls
A savory morning grain bowl featuring pearl barley, greens, avocado, spiced almonds, and a creamy yogurt sauce. Delicious with an egg on top!
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Servings: 2 servings
Calories: 496kcal
Ingredients
- 1 ½ cups cooked pearl barley (see note below for cooking instructions)
- 1 avocado sliced
- Microgreens sprouts or chopped baby spinach or other greens
- pickled beets, diced small optional
- Crumbled feta cheese
- ⅓ cup Cardamom Spiced Almonds (see recipe below) or toasted sliced almonds
- Creamy Herbed Skyr (Yogurt) Sauce or a dollop of plain yogurt
- Chopped fresh herbs
- 2 Fried or poached eggs optional
Cardamom Spiced Almonds
- 2 teaspoons extra-virgin olive oil
- ½ cup sliced almonds
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- pinch salt
Instructions
- Make the spiced almonds: Heat the oil in a skillet over medium heat. Add the almonds, cumin, cardamom and coriander. Cook, stirring frequently, until the almonds are golden brown and spices are fragrant, about 2-3 minutes. Transfer to a paper towel-lined plate to cool.
- Poach or fry two eggs to your desired level of doneness. Set aside.
- Place about ⅔ cup of warm, cooked barley in the bottom of a bowl. Top with sliced avocado, greens, diced pickled beets and a cooked egg. Spoon a dollop of yogurt sauce or plain yogurt over the top. Sprinkle with spiced almonds, feta cheese and fresh herbs. Repeat with second bowl. Serve immediately.
Notes
To cook pearl barley: Bring a medium pot of water to a boil over high heat. Season with salt. Add 1 cup of pearl barley. Cook until tender, about 25-35 minutes. Drain through a fine mesh strainer. 1 cup of dry pearl barley will make about 3 cups of cooked barley. Barley can be made up to 5 days in advance and stored in the refrigerator in an airtight container. Cooked barley can also be frozen in a freezer safe container such as a Ziploc freezer bag for up to 3 months.
The pearl barley, yogurt (skyr) sauce and almonds can be prepared in advance. Store the barley in the refrigerator for up 5 days and reheat in the microwave or in a small saucepan with a tablespoon or two of water when you are ready to prepare your bowl. The sauce will keep in an airtight container in the refrigerator for up to 3 days. The almonds can be kept in an airtight container at room temperature for up to a week.
Nutrition
Calories: 496kcal | Carbohydrates: 46g | Protein: 14g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 785mg | Fiber: 13g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 4mg