Mushroom Barley Lunch Bowls

Hearty pearl barley, roasted vegetables, and golden white mushrooms come together with a bright lemon-tahini dressing for a balanced vegetarian meal-prep bowl that stays satisfying for several days.

Mushroom Barley Lunch Bowls
Prep time
20 min
Cook time
35 min
Yield
1 servings

Ingredients

  • 1 g Black Pepper
  • 80 g Carrot
  • 100 g Chickpeas
  • 5 g Fresh parsley
  • 4 g Garlic
  • 12 g Lemon juice
  • 10 g Olive oil
  • 70 g Pearl Barley
  • 50 g Red Onion
  • 2 g Salt
  • 15 g Tahini
  • 150 g White Mushroom
  • 120 g Zucchini

Instructions

  1. Rinse the pearl barley and cook it in lightly salted water until tender. Drain any excess water and let it cool slightly.
  2. Slice the white mushrooms, zucchini, carrot, and red onion. Toss them with olive oil, salt, and black pepper.
  3. Spread the vegetables on a baking tray with the chickpeas and roast until the mushrooms are browned and the vegetables are tender.
  4. Mix tahini, lemon juice, minced garlic, a little water, and a pinch of salt to make a smooth dressing.
  5. Divide the barley into meal-prep containers, then top with the roasted vegetables and chickpeas.
  6. Drizzle with the dressing and finish with chopped parsley before serving or refrigerating.