Miso is a salty, savory fermented soybean paste that really bumps the flavor of this vegetarian grain bowl. Roasted chickpeas give the bowls a boost of protein (and crunch!).

Juli Hale
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
roast:
25 mins at 425°
Servings:
4
Yield:
about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Spread chickpeas in a 15x10-inch baking pan. Drizzle with 1 Tbsp. of the vegetable oil; toss to coat. Meanwhile, line another 15x10-inch baking pan with foil. Spread broccoli, asparagus, squash, and onion in prepared pan. Drizzle with remaining 1 Tbsp. vegetable oil and sprinkle with salt and pepper; toss to coat.

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  • Roast on separate oven racks 15 to 20 minutes or until chickpeas are crisp and vegetables are tender and light brown, switching pan positions on racks once.

  • In a small bowl combine miso paste, the water, sesame oil, and ginger. Drizzle over roasted vegetables; toss to coat. In a large bowl combine barley, cilantro, vinegar, and honey.

  • To serve, divide barley mixture, roasted vegetables, and chickpeas among bowls.

To Cook Barley

In a medium saucepan combine 3 cups water and 3/4 cup regular pearled barley. Bring to boiling; reduce heat. Simmer, covered 45 minutes or until tender; drain.

Nutrition Facts

370 calories; total fat 10g; saturated fat 1g; polyunsaturated fat 5g; monounsaturated fat 2g; cholesterol 0mg; sodium 984mg; potassium 522mg; carbohydrates 62g; fiber 12g; sugar 9g; protein 11g; trans fatty acid 0g; vitamin a 684IU; vitamin c 60mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 104mcg; vitamin b12 0mcg; calcium 85mg; iron 4mg.
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