Roasted Butternut Squash, Beans and Barley Bowl

Ingredients

• Barley

  Pearled, raw

  1 cup or 200g

• Vegetable Broth

  From bouillons. Low sodium

  2 ¾ cup or 660g

• Squash

  Winter, butternut, raw

  2 ½ cup, cubes or 350g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Onions

  Raw

  ½ slice, medium or 7g

• Spinach

  Raw

  ½ package (10 oz) or 142g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F.
2. In a medium pot, combine barley, a pinch of salt, and vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes. Remove the cover and let sit for 5-10 minutes before fluffing with a fork.
3. While the barley cooks, cube the butternut squash into 1-inch pieces. Place on a roasting pan lined with parchment paper or lightly greased. Toss with 1 tablespoon of olive oil, thyme, and sea salt. Roast on the middle rack for 25-30 minutes, stirring once, until tender.
4. In a medium pan, heat the remaining olive oil over medium heat. Add the chopped onions and cook for about 5 minutes. Add the spinach and cook until wilted. Stir in the white beans and a dash of garlic powder, cooking until heated through.
5. Serve the barley and vegetable mixture topped with avocado, seasoned to taste with salt and pepper.

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