Roasted Butternut Squash, Beans and Barley Bowl

Roasted Butternut Squash, Beans and Barley Bowl Healthy Recipe

3 Servings 50 min Cook

Macros/Serving: 668 Calories
Tags:vegan |

A delicious meal idea.Calorie dense Recipe.The recipe yields 3 servings.This recipe is a great protein source and provides about 22g proteins per serving..


1 Cup Barley
1 Dash Salt
2 3/4 Cup Vegetable Broth
2 1/2 Cup, cubes Squash
2 Tbsp Olive Oil
1/2 Tsp, leaves Thyme
1 Tsp Sea Salt
1/2 Slice, medium (1/8" thick) Onions
1/2 Package (10 oz) Spinach
2 Cup White Beans
1/4 Tsp Garlic Powder
1 Fruit, without skin and seed Avocados
1 Dash Salt
1 Dash Pepper


Preheat oven to 400 degrees F

In a medium size pot add barley, a pinch of salt and broth; bring to a boil, cover, reduce heat to low and simmer for 45 minutes.

Remove cover and let set 5-10 minutes, fluff with a fork

While your barley is simmering, prepare your butternut squash by cubing into 1 inch pieces.

Place on roasting pan lined with parchment paper, or lightly greased.

Toss the squash with 1 tablespoon of the olive oil and sprinkle with the thyme and salt.

Place on middle rack and bake for 25-30 min, stirring once.

Squash is ready when fork pierces easily

In a medium size pan, heat the remaining olive oil over medium heat, add onions and cook about 5 minutes.

Add spinach and cook until wilted (using a cover will help wilt the spinach faster), add beans and a dash or two of garlic powder, cook until heated through

Serve with avocado and season to taste with salt and pepper.


Recipe inspired by: http://www.