Tunisian Barley and Vegetable Breakfast Bowl

Ingredients

• 1 cup Pearl Barley
• 3 cups Water
• 1 medium Butternut Squash
• 1 medium Red Onion
• 1 medium Bell Pepper
• 3 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Lemon Juice
• 2 tablespoons Tahini (sesame seed paste)
• 1 clove Garlic

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Rinse the 1 cup of Pearl Barley under cold water. Place the rinsed 1 cup of Pearl Barley in a medium saucepan with the 3 cups of Water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 30-35 minutes, or until the barley is tender when tasted and the water has been absorbed. Let the barley stand, covered, for 5 minutes after cooking to finish absorbing any remaining water.
3. 3While the barley cooks, prepare the vegetables: Peel the 1 medium Butternut Squash and cut it into 1-inch cubes. Peel the 1 medium Red Onion and cut it into 1-inch wedges. Core and seed the 1 medium Bell Pepper, then cut it into 1-inch pieces. In a large bowl, combine the butternut squash, red onion, and bell pepper. Add 2 tablespoons of Olive Oil, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black Pepper, then toss everything together until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a large baking sheet. Roast them in the preheated oven at 400°F (200°C) for 25-30 minutes, or until the vegetables are tender when pierced with a fork and their edges are slightly caramelized and golden brown.
5. 5While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together the 2 tablespoons of Lemon Juice, the 2 tablespoons of Tahini, the remaining 1 tablespoon of Olive Oil, and the 1 clove of Garlic (minced or finely grated). Whisk vigorously until the dressing is smooth and creamy.
6. 6To assemble the bowls, divide the cooked barley evenly among four serving bowls. Top the barley in each bowl with an equal portion of the roasted vegetables. Drizzle the lemon-tahini dressing evenly over the vegetables and barley in each bowl.
7. 7Serve the Tunisian Barley and Vegetable Breakfast Bowls warm or at room temperature.

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