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Sweet Potato Bowl

Sweet Potato Barley Bowl

© Chef Laura Bonicelli
My Sweet Potato Barley Bowl combines Mexican seasonings with a wonderful lime vinaigrette.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Dish - Vegetarian, MM-Blue
Cuisine American, Mexican
Servings 4
Calories 405 kcal

Ingredients
  

=====SWEET POTATOES AND PEPPERS=====

  • 1 pound sweet potatoes peel and diced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large red bell pepper cored, seeded, and cubed
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt

=====ALMONDS=====

  • 1/2 cup whole almonds
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 tsp. kosher salt
  • 1 teaspoon lime rind
  • 1/2 teaspoon sugar

=====DRESSING=====

  • 5 teaspoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon grated lime rind
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon chopped fresh cilantro

=====PLATING=====

  • 1 cup cooked barley
  • 6 ounces baby spinach
  • 2 ounces Cotija cheese
  • 1 whole lime -- cut in wedges

Instructions
 

  • Preheat oven to 400∞F.

SWEET POTATOES AND PEPPERS

  • 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 30 minutes, stir several times while baking. Remove pan from the oven.

ALMONDS

  • Toast almonds in a small skillet over medium heat for 2 to 3 minutes, until aromatic. Add olive oil, chili powder, kosher salt, rind, and sugar; cook, stirring occasionally, 1 minute. Cool and stir to absorb more dressing.

DRESSING

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

PLATING

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

Notes

Source:
"Bonicelli Archive"
Copyright:
"Chef Laura Bonicelli"

Nutrition

Calories: 405kcalCarbohydrates: 43gProtein: 10gFat: 23gSaturated Fat: 4gTrans Fat: 1gCholesterol: 13mgSodium: 1111mgPotassium: 864mgFiber: 9gSugar: 9gVitamin A: 21218IUVitamin C: 53mgCalcium: 202mgIron: 3mg
Keyword chili powder, lime
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