Sweet Potato Barley Bowl
AmericanMexican

Sweet Potato Barley Bowl

Roasted sweet potatoes meet tender barley in this vibrant bowl, where smoky chili powder and caramelized red peppers create layers of earthy sweetness. A satisfying vegetarian dinner that feels both nourishing and indulgent, especially on chilly autumn evenings.

By Chef Laura Bonicelli

chili powderlime

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Servings

4 servings

Ingredients

SWEET POTATOES AND PEPPERS

  • 1 poundsweet potatoes (peel and diced)
  • 1 tablespoonextra-virgin olive oil
  • 1/2 teaspoonchili powder
  • 1/4 teaspoonkosher salt
  • 1/4 teaspoonfreshly ground black pepper
  • 1 large red bell pepper (cored, seeded, and cubed)
  • 1 teaspoonextra-virgin olive oil
  • 1/4 teaspoonkosher salt

ALMONDS

  • 1/2 cupwhole almonds
  • 1 teaspoonextra-virgin olive oil
  • 1/2 teaspoonchili powder
  • 1/4 tsp.kosher salt
  • 1 teaspoonlime rind
  • 1/2 teaspoonsugar

DRESSING

  • 5 teaspoonsextra-virgin olive oil
  • 3/4 teaspoonkosher salt
  • 1 teaspoonsugar
  • 1/4 teaspoonfreshly ground black pepper
  • 1 teaspoongrated lime rind
  • 2 Tablespoonsfresh lime juice
  • 1 Tablespoonchopped fresh cilantro

PLATING

  • 1 cupcooked barley
  • 6 ouncesbaby spinach
  • 2 ouncesCotija cheese
  • 1 whole lime -- cut in wedges

Nutrition Facts

Per Serving (serves 4 servings)

Calories405
Total Fat23g
Cholesterol13mg
Sodium1111mg
Total Carbohydrates43g
Dietary Fiber9g
Sugars9g
Protein10g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Preheat oven to 400∞F.

  2. 2

  3. 3

    Combine sweet potatoes, olive oil, chili powder, kosher salt, and black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil-lined baking sheet. Place bell pepper in the same bowl, toss with 1 teaspoon of olive oil and 1/4 teaspoon of kosher salt and place on another side of the pan. Bake until potatoes are tender, about , stir several times while baking. Remove pan from the oven.

  4. 4

  5. 5

    Toast almonds in a small skillet over medium heat for 2 to , until aromatic. Add olive oil, chili powder, kosher salt, rind, and sugar; cook, stirring occasionally, . Cool and stir to absorb more dressing.

  6. 6

  7. 7

    Whisk together olive oil, kosher salt, sugar, pepper, lime rind, lime juice, and cilantro in a bowl.

  8. 8

  9. 9

    Toss barley with sweet potatoes, peppers, spinach, and enough dressing to coat. Serve topped with almonds and Cotija. Add more dressing if necessary.