YOUR SOLIN GENERATED RECIPE
Hearty Barley and Roasted Vegetable Bowl with Lemon Herb Dressing
Enjoy a warm, comforting bowl featuring tender pearl barley and a colorful medley of oven-roasted vegetables, enhanced by protein-rich grilled tofu and hearty roasted chickpeas. Finished with a bright, zesty lemon herb dressing and a sprinkle of nutritional yeast, this dish is both satisfying and balanced, perfect for nourishing your body at any time of day.
INGREDIENTS
1/2 cup cooked pearl barley (approx. 100g)
1 medium red bell pepper (119g)
1/2 medium zucchini (100g)
1/3 medium eggplant (80g)
1/2 medium carrot (30g)
2/3 cup roasted chickpeas (approx. 100g)
5 ounces grilled firm tofu (approx. 140g)
1 tablespoon lemon juice
1 teaspoon olive oil
1 tablespoon nutritional yeast
2 tablespoons chopped fresh basil & parsley
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss chopped red bell pepper, zucchini, eggplant, and carrot with a light drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
While the vegetables roast, prepare the barley according to package directions until it is tender and fluffy.
Season cubed tofu with a pinch of salt and pepper and grill or lightly pan-sear until golden on all sides. If desired, slice into bite-sized pieces.
For the chickpeas, if not pre-roasted, toss cooked chickpeas with a little olive oil, salt, and your favorite spices then roast in the oven for 15-20 minutes until crisp.
In a small bowl, whisk together the lemon juice, olive oil, chopped fresh herbs, and nutritional yeast to create a zesty dressing.
Combine the cooked barley, roasted vegetables, grilled tofu, and roasted chickpeas in a large bowl. Drizzle the lemon herb dressing over the top and toss gently to coat evenly.
Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy the hearty, nutrient-packed bowl.