This experimental recipe is a combination of unlikely elements--like Buffalo sauce with sweet potatoes and barley with chickpeas. These unique combinations make for an unforgettable dish that's as filling as it is healthy. It's hearty but also guilt-free as almost everything is a whole-food ingredient. It does take some time to cook, so leave yourself plenty of time to prep.
YIELDS
3-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- For the Buffalo Sauce:
- 1/4 cup unsweetened hot sauce
- 1/4 cup vegan butter or coconut oil
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon distilled white vinegar
- For the Barley:
- 2 cups pearled barley
- 6 cups water or low-sodium vegetable stock
- 1/2 teaspoon salt
- For the Roast Veggies:
- 1 red bell pepper, thinly sliced
- 1 purple onion, thinly sliced
- 2 sweet potatos, cubed
- 2 tablepoons coconut oil or cooking oil of choice
- sprinkle of salt
- For the Brussels sprouts
- 2 cups Brussles sprouts, washed and halved
- 1 tablepoon olive oil
- sprinkle of salt and pepper
- For the Chickpeas
- 1 16-oz can chickpeas
- 1/4 teaspoon smoked paprika
- sprinkle of salt
- Toppings:
- avocado slices (optional)
- seeds or nuts (optional)
Directions
1. Preheat the oven to 400°F. Line a baking sheet with parchment.
2. Prepare the barley. Bring salted water or stock to a boil in a large pot. Add barley. Reduce to simmer and cover. Cook for 45-60 minutes or until barley has absorbed liquid and is a pleasing texture.
3. Toss sweet potato cubes in 1 tablespoon of coconut oil and place on one side of the parchment-lined baking sheet. Toss the onion and red bell pepper in remaining oil and add to the other half of the baking sheet. Roast for 30-40 minutes or until veggies are fork-tender and beginning to caramelize. (Veggies may be tossed during the cooking process for more even cooking.)
4. While the other items are cooking, sauté the Brussels sprouts in a large pan over medium heat, tossing occasionally for about ten minutes or until the edges start to brown.
5. Remove sprouts from heat. To the same pan, add chickpeas and smoked paprika. Toast over medium heat for 5-10 minutes or until beginning to brown.
6. Whip Buffalo sauce ingredients together. Set aside.
7. Plate barley. Add roasted veggies (except sweet potatoes), chickpeas, and Brussels sprouts. Toss sweet potatoes in Buffalo sauce then add to plates. Top with toppings of choice and enjoy!
Related: Zesty Greens Buddha Bowl
Photo: Mary Hood Luttrell