Barley Buddha Bowl
SOURCE: ISSN 1918-302X Spice it up! Winter 2017/2018

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • 400°F

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Ingredients

Adjust Servings:
1 head broccoli florets (400mL), cut 1"
1 tablespoon olive oil
8 large eggs
2/3 cup uncooked barley
4 tablespoons grated carrots
4 cups baby arugula
4 tablespoons olive oil
4 tablespoons lemon juice

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

2 Protein + 1 Starch + 2 Vegetable


Calories
428Kcal
Protein
18g
Carbohydrates
30g
Fibre
7g
Total Fat
28g
Saturated Fat
6g
Cholesterol
366mg
Sodium
150mg
Potassium
481mg
Phosphorus
249mg

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A Buddha bowl should consist of a grain, an assortment of raw or cooked vegetables, a protein and a dressing. It is an excellent way to use up leftovers.

If you prefer a vinaigrette with your Buddha bowl, mix olive oil, lemon juice, sumac* and honey to taste and add to the vegetables and eggs.

*Sumac spice in powder form, widely used in Middle Eastern cooking, gives a tangy lemony flavour and red colour to a dressing.

Ingredients

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Preparation

1
Done

Preheat oven to 400°F. To prepare roasted broccoli, toss broccoli florets with olive oil. Place on a baking tray. Roast for 20 minutes. Set aside.

2
Done

To prepare hardboiled eggs, in a saucepan cover eggs with cold water. Bring to a boil. Cover with lid. Remove from heat. Let eggs stand in water for 10–12 minutes. Rinse eggs under cold water. Remove each egg from shell and slice in half. Refrigerate.

3
Done

Cook the barley according to instructions on the package. Drain and let stand to cool.

4
Done

To assemble each Buddha bowl, layer the following ingredients:
1/4 of the cooked barley
1 cup arugula
1/4 of the roasted broccoli
2 hardboiled eggs, cut in half
1 tablespoon grated carrots

5
Done

Drizzle each salad with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Serve immediately.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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