Vegan Barley Bowl with lemon cashew sauce

Looking for a hearty and flavorful meal that's as nourishing as it is delicious? This barley bowl with lemon cashew sauce is just what you need! Packed with wholesome ingredients and bursting with bright, zesty flavors, this dish is a perfect blend of comfort and freshness. Whether you're meal prepping for the week or whipping up something special for dinner, this recipe is sure to satisfy. Let’s dive into how you can create this comforting bowl of goodness!

Lemon Cashew Sauce-

1/2 cup lemon juice

2 large cloves garlic minced

1/4 tsp red pepper flakes

1/2 tsp sea salt

1/2 cup soaked cashews

2 tbsp water

4 cups cooked barley, seasoned (I used Braggs)

1 can chickpeas, drained

2 handfuls arugula

1 cup carrots, sliced

1/2 cup vegan cheese, (vegan feta)

2 tablespoons dill, chopped

1 1/2 tbsp lemon juice

1 tsp salt

1 tsp maple syrup

Cook barley based on instructions on package, but make sure to season barley while cooking. Please carrots in a bowl, and marinate in lemon juice, salt, and maple syrup. Drain chickpeas, and place in a bowl with dill. Place in blender all the lemon cashew sauce ingredients and blend until smooth. In a large, mixing bowl, add cooked barley, chickpeas, marinated carrots, arugula, and vegan cheese. Tossed to combine. Divide among serving bowls and pour sauce on individual bowl. And enjoy.

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