Ordinary Vegan Barley Bowl with Pomegranate, Roasted Squash and Pistachios
Prep time
Cook time
Total time
So yummy!
Recipe type: main
Serves: 4-6
  • 4 tablespoons vegetable broth for sautéing, separated
  • 2 teaspoons of extra-virgin olive oil
  • 1 cup barley
  • 1½ lb butternut squash, peeled, seeded, and cut into 1-inch chuncks (about 4 cups)
  • Maple syrup for drizzling on squash
  • 1 small sweet onion, peeled and finely diced (about 1 cup)
  • ½ tsp. red pepper flakes
  • 2 tablespoons finely chopped parsley (or more to taste)
  • ½ cup pomegranate seeds
  • ½ cup pistachios
  • Salt & Fresh Ground Black Pepper to taste
  1. Heat 1 tablespoon of vegetable broth in medium saucepan over medium heat. Add barley, and cook 2 to 3 minutes.
  2. Pour in 2¼ cups water, and bring to a simmer. Cover, reduce heat to low and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked.
  3. Season with salt and pepper
  4. Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Toss squash with 2 teaspoons of oil and season with salt and pepper. Drizzle with maple syrup.
  5. Roast 35 to 40 minutes, or until tender, stirring occasionally
  6. Heat remaining 3 tablespoons of vegetable broth in large nonstick skillet over medium heat. Add onion, and cook until translucent approximately 5 minutes. Add more vegetable broth if sticking.
  7. Add red pepper flakes and cook for another minute.
  8. Add barley and cook until warmed through.
  9. Stir in roasted squash and parsley and cook 2 minutes more.
  10. Remove from heat; stir in pomegranate seeds and pistachios.
  11. Serve warm or room temperature.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/barleybowl/