Sweet Potato Barley Bowl
AmericanMexican

Sweet Potato Barley Bowl

My Sweet Potato Barley Bowl combines Mexican seasonings with a wonderful lime vinaigrette.

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.