Who doesn’t love a good bowl of plant-based goodies?
I love to color my bowls with veggies, fruits, beans, herbs and spices, nuts and seeds. It’s a healthy and hearty way to fuel your body well for your daily activities. Bowls are perfect at any meal, too. Sweet or savory, crunchy or velvety smooth, bowls make a beautiful presentation at any dining table.
My bowl today is filled with colorful red beans and cherry tomatoes, green cilantro, purplish-black olives and creamy beige barley. This bowl is jam-packed with fiber and phyto (plant) compounds.
1/4 cup barley*
1/2 cup low-sodium vegetable broth or water
1/4 cup Kalamata olives, pitted and chopped
1/4 cup cherry tomatoes, diced
1/2 can red kidney beans, rinsed and drained
2 tablespoons cilantro, coarsely chopped
3 Tablespoons extra-virgin olive oil
1 Tablespoon white balsamic vinegar
1 teaspoon Dijon mustard
Pinch salt and black pepper
*I use the quick-cooking, 10-minute Trader Joe’s barley. It’s super simple to make and ready in minutes.
Put the barley and liquid in a small pot and bring to a boil, reduce heat and simmer for 10 minutes (or until barley is soft and liquid dissolves). Set aside.
In a small mixing bowl, whisk together dressing ingredients.
In a medium-size bowl place cooked barley and layer with olives, tomatoes, beans and cilantro. Drizzle with dressing. Serve immediately.
Nutrition Information:Calories: 592, Total Fat: 29 g, Saturated Fat: 4.7 g, Trans Fat: 0 g, Cholesterol: 13 mg, Carbohydrates: 68 g, Fiber: 16.3 g, Sugars: 11.7 g, Protein: 16.9 g
Love this bold colorful bowl of goodness! (And loved seeing you at FNCE!) – Serena