California Barley Bowl With Lemony Yogurt Sauce Recipes

CALIFORNIA BARLEY BOWL WITH LEMONY YOGURT SAUCE

California Barley Bowl with Lemony Yogurt Sauce image

Provided by Megan Gordon

Categories Cheese Breakfast Brunch Vegetarian Quick & Easy Barley Advance Prep Required Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 2, heartily

Number Of Ingredients 9

Ingredients

1 1/2 cups / 255 g cooked barley, still warm
1 cup / 55 g bean sprouts, any variety (I like mung bean sprouts)
1/3 cup / 60 g crumbled Cotija cheese or queso fresco
1/4 cup / 20 g sliced almonds, toasted
1/4 teaspoon kosher salt
1 small ripe avocado, peeled, pitted, and diced or sliced
Lemony Yogurt Sauce
Flaky salt
Freshly ground black pepper

Steps:

In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.

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