A vibrant and hearty vegetarian bowl featuring nutty pearl barley, sweet roasted butternut squash, and protein-packed chickpeas, all brought together with a creamy lemon-dill tahini dressing. A perfect, well-balanced meal.
Ingredients
- 1 medium butternut squash (approx. 800g)
- 1 can (400g) chickpeas, rinsed and drained
- 200g pearl barley
- 1 large red onion
- 2 cloves garlic
- 60g tahini
- 1 lemon
- 1 small bunch fresh dill (approx. 15g)
- 45ml olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
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Instructions
- 1.Preheat your oven to 200°C. Peel the butternut squash, remove the seeds, and chop into 2-3cm cubes. Roughly chop the red onion. Toss the squash and onion on a baking tray with 30ml olive oil, smoked paprika, salt, and pepper.
- 2.Roast for 25-30 minutes, or until the squash is tender and lightly caramelized at the edges.
- 3.While the vegetables are roasting, cook the pearl barley. Rinse the barley, then add it to a pot with 750ml of water. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes until tender. Drain any excess water.
- 4.Prepare the dressing by whisking the tahini, juice of one lemon, 1 minced garlic clove, the remaining 15ml olive oil, and finely chopped dill in a small bowl. Add 3-4 tablespoons of cold water, one at a time, until you reach a smooth, pourable consistency. Season with salt.
- 5.In a large serving bowl, combine the cooked pearl barley, roasted butternut squash and onion, and the rinsed chickpeas.
- 6.Drizzle the lemon-dill tahini dressing over the bowl, toss gently to combine, and serve immediately.
Nutrition Information
Why this recipe
This dish is a nutritional powerhouse, rich in plant-based protein and fiber from chickpeas and barley for sustained energy. Butternut squash provides a potent dose of vitamins A and C, supporting immune function and skin health.
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