Roasted Pumpkin Za’atar Spinach Barley Bowl
Well, Christmas Day is already over!! And before we pass to the next big celebration in a few of days, less keep our healthy routine on track.
Yes, because let’s be real, all of us have slip up in some extra sweets or drinks. But don’t worry, it’s all about balance and how we respond to those slip up. No guilt is allowed, we will get back on the path as soon as we can.
And about me, I take advantage of the few days between holiday, they are perfect to go back to those delicious soups, fresh and vibrant salads, fully nutritious main dishes and fruit or herbal teas as dessert.
Today’s Roasted Pumpkin Za’atar Spinach Barley Bowl is one of those super filling and comforting dishes perfect for cold winter days, but also if you have it cold as summer salad (in this case I wouldn’t sautèe the spinach). It’s loaded with seasonal ingredients which are in it’s highly nutritional point.
Barley is a cereal grain with a particular rich nutlike flavor and with a pasta-like consistency (it’s quite chewy). It’s an excellent source of fiber which will make you feel full for longer and will keep healthy your intestine. It prevents osteoporosis thanks to its high amount of calcium, manganese and copper. Barley also helps to preserve skin elasticity, improves our heart, pancreas and immune system functioning.
I actually love barley, it’s one of my favourite cereals. It’s texture and nutty flavor is great for stews and salads and I have a lot of fun slowly chewing this grain. Further more the barley bowl, you could also enjoy it in liquid form like plant base milk or grind the groats and use it for baking instead wheat flour.
This is one of my mains to go for when I want something fulfilling and nutritious. What about you? How do you get on track after big feasts?
Amazing lunch bowl loaded with delicious goodness.
- 1 small pumpkin cut into cubes
- 1 teaspoon za'atar spice
- 1/2 red onion sliced
- 1 garlic clove
- 1 handful pumpkin seeds
- 300 grams barley cooked (or 150grams raw)
- 3 handfuls fresh baby spinach
- extra virgin olive oil
- salt
- freshly cracked black pepper
- 2 teaspoons tahin
- 1 teaspoon apple vinegar
- water
- salt
- freshly cracked black pepper
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To roast the pumpkin, place the dices on a oven tray, drizzle with olive oil and za'atar spice. Bake for 30-40 minutes until soft and a bit brown.
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Meanwhile, in put a pan over a medium-low heat. When hot, add olive oil, sliced onion and garlic and sautée until onion is cooked.
Turn up the heat and add the pumpkin seeds and toast for a couple of minutes.
If using raw barley, rinse it and boil it in a pan with plenty of water. If using already boiled barley, add it to the pan with the onion mix and stir to coat well the barley with the oil. Season.
Turn off the heat, add spinach, cover and let them wilt with the leftover heat.
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Now prepare the dressing by whisking tahin, apple vinegar, water, salt and pepper. Add as much water as need it to make it a bit thin.
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When the pumpkin is roasted, add it to the barley pan, stir and add the dressing.
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Serve immediately.