Roasted Butternut Squash, Beans and Barley Bowl

Ingredients

• Barley

  Pearled, raw

  1 cup or 200g

• Salt

  Table

  1 dash or 0.4g

• Vegetable Broth

  Organic - 365 Everyday Value

  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

• Sea Salt

  365 Everyday Value

  ¼ tsp or 1g

• 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

  California, raw

  1 fruit, without skin and seed or 136g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 400 degrees F.
2. In a medium size pot add barley, a pinch of salt and broth; bring to a boil, cover, reduce heat to low and simmer for 45 minutes. Remove cover and let set 5-10 minutes, fluff with a fork.
3. While your barley is simmering, prepare your butternut squash by cubing into 1 inch pieces. Place on roasting pan lined with parchment paper, or lightly greased. Toss the squash with 1 tablespoon of the olive oil and sprinkle with the thyme and salt. Place on middle rack and bake for 25-30 min, stirring once. Squash is ready when fork pierces easily.
4. In a medium size pan, heat the remaining olive oil over medium heat, add onions and cook about 5 minutes. Add spinach and cook until wilted (using a cover will help wilt the spinach faster), add beans and a dash or two of garlic powder, cook until heated through.
5. Serve with avocado and season to taste with salt and pepper. Enjoy!
6. Recipe inspired by: http://www.simple-veganista.com