Herb-Roasted Mushroom Barley Bowl with Garlic Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Mushroom Barley Bowl with Garlic Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mushroom Barley Bowl with Garlic Zucchini

Savor a hearty bowl featuring tender barley, earthy roasted mushrooms, and garlicky zucchini, complemented by golden cubes of marinated tofu and a sprinkle of chickpeas. This balanced, flavor-packed dish is drizzled with a touch of olive oil and fresh herbs, making each bite a delicious celebration of clean, wholesome ingredients.

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NUTRITION

484kcal
Protein
32.9g
Fat
20.4g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

½ cup cooked Barley

1 cup Mushrooms (Cremini or Button)

1 medium Zucchini

7 ounces Firm Tofu

¼ cup Chickpeas

½ tablespoon Olive Oil

2 cloves Garlic

2 tablespoons Fresh Herbs (Thyme or Rosemary)

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a mixing bowl, toss the mushrooms with one minced garlic clove, a drizzle of olive oil, salt, pepper, and half of the fresh herbs.

  • 3

    Spread the mushrooms on a baking sheet and roast for 15 minutes until tender and slightly browned.

  • 4

    Meanwhile, slice the zucchini into rounds. In a skillet over medium heat, add the remaining olive oil and sauté the zucchini with the other minced garlic clove, a pinch of salt, and pepper for about 5-7 minutes until just tender.

  • 5

    Press the tofu gently to remove excess moisture, then cut into cubes. Optionally, you can marinate the tofu with a little lemon juice, salt, and fresh herbs for additional flavor.

  • 6

    Lightly sauté the tofu cubes in the skillet for 3-4 minutes on each side until they develop a light golden crust.

  • 7

    In a serving bowl, combine the cooked barley, roasted mushrooms, sautéed zucchini, tofu cubes, and chickpeas.

  • 8

    Drizzle with lemon juice, sprinkle the remaining fresh herbs, and adjust the salt and pepper as desired before serving.

Herb-Roasted Mushroom Barley Bowl with Garlic Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Mushroom Barley Bowl with Garlic Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mushroom Barley Bowl with Garlic Zucchini

Savor a hearty bowl featuring tender barley, earthy roasted mushrooms, and garlicky zucchini, complemented by golden cubes of marinated tofu and a sprinkle of chickpeas. This balanced, flavor-packed dish is drizzled with a touch of olive oil and fresh herbs, making each bite a delicious celebration of clean, wholesome ingredients.

NUTRITION

484kcal
Protein
32.9g
Fat
20.4g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

½ cup cooked Barley

1 cup Mushrooms (Cremini or Button)

1 medium Zucchini

7 ounces Firm Tofu

¼ cup Chickpeas

½ tablespoon Olive Oil

2 cloves Garlic

2 tablespoons Fresh Herbs (Thyme or Rosemary)

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a mixing bowl, toss the mushrooms with one minced garlic clove, a drizzle of olive oil, salt, pepper, and half of the fresh herbs.

  • 3

    Spread the mushrooms on a baking sheet and roast for 15 minutes until tender and slightly browned.

  • 4

    Meanwhile, slice the zucchini into rounds. In a skillet over medium heat, add the remaining olive oil and sauté the zucchini with the other minced garlic clove, a pinch of salt, and pepper for about 5-7 minutes until just tender.

  • 5

    Press the tofu gently to remove excess moisture, then cut into cubes. Optionally, you can marinate the tofu with a little lemon juice, salt, and fresh herbs for additional flavor.

  • 6

    Lightly sauté the tofu cubes in the skillet for 3-4 minutes on each side until they develop a light golden crust.

  • 7

    In a serving bowl, combine the cooked barley, roasted mushrooms, sautéed zucchini, tofu cubes, and chickpeas.

  • 8

    Drizzle with lemon juice, sprinkle the remaining fresh herbs, and adjust the salt and pepper as desired before serving.