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Fall Harvest Barley Bowl

Fall Harvest Barley Bowl

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Experience the essence of autumn in a bowl with this hearty, vibrant harvest meal. Featuring the satisfying chew of pearl barley, caramelized roasted sweet potatoes, and the crisp brightness of fresh apples, this dish balances savory and sweet notes perfectly. Finished with creamy goat cheese, chickpeas for plant-based protein, and crunchy candied pecans, it is a sophisticated yet simple meal ideal for busy schedules or effortless meal prepping. Nutritious, textured, and deeply comforting, this bowl is a celebration of seasonal produce.

Ingredients

Scale

2 large handfuls fresh arugula
1/2 cup pearl barley (cooked in vegetable broth)
1/2 cup roasted sweet potatoes, diced
1/2 cup canned chickpeas, rinsed and drained
1 small Honeycrisp or Fuji apple, thinly sliced
10 rings fresh red onion, thinly sliced
2 tablespoons candied pecans with apple pie spice
2 tablespoons dried cranberries
2 tablespoons crumbled goat cheese
2 tablespoons balsamic vinaigrette

Instructions

Preheat your oven to 400°F (200°C) and roast diced sweet potatoes until tender and caramelized.
Cook the pearl barley in vegetable broth according to package directions, then set aside to cool slightly.
Assemble the base by placing fresh arugula in a large serving bowl.
Layer the cooked barley, roasted sweet potatoes, and chickpeas over the arugula beds.
Arrange the apple slices and fresh red onion rings on top for crunch and color.
Sprinkle with candied pecans and dried cranberries for texture and sweetness.
Top the assembly with crumbled goat cheese.
Drizzle with balsamic vinaigrette just before serving.

Notes

You can prepare the roasted sweet potatoes and cooked barley up to 3 days in advance for easy meal prepping. To keep apples from browning, add them right before serving. Feel free to swap chickpeas for grilled chicken or tofu if desired.