California Barley Bowl With Lemony Yogurt Sauce Recipe

A hearty dish with sprouts and avocados.


1 1⁄2 cup cooked barley, still warm*
1 cup bean sprouts, any variety (like mung bean sprouts)
1⁄3 cup crumbled Cotija cheese or queso fresco
1⁄4 cup sliced almonds, toasted**
1⁄4 tsp kosher salt
1 small ripe avocado, peeled, pitted and diced or sliced
Lemony Yogurt Sauce (below)
Flaky salt
Freshly ground black pepper

Lemony Yogurt Sauce:
1⁄2 cup plain yogurt (a runnier, non-Greek yogurt works best), homemade or store-bought
1 tsp grated lemon zest
1 tsp freshly squeezed lemon juice
1 tbsp chopped fresh chives
Pinch of kosher salt


Step 1: In a small bowl, stir the barley, sprouts, cheese, almonds and kosher salt together.

Step 2: Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.

Lemony Yogurt Sauce:
Step 1: Whisk all the ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.

*Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.

**Toast raw nuts at 350°F on a rimmed baking sheet. Sliced almonds take about 5 – 6 minutes.

See more recipes from Whole-Grain Mornings.

Reprinted with permission from Whole-Grain Mornings (2013, Ten Speed Press).