Savory Barley Breakfast Bowls
A savory morning grain bowl featuring pearl barley, greens, avocado, spiced almonds, and a creamy yogurt sauce. Delicious with an egg on top!
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups cooked pearl barley ((see note below for cooking instructions))
- 1 avocado (sliced)
- Microgreens (sprouts or chopped baby spinach or other greens)
- pickled beets, diced small (optional)
- Crumbled feta cheese
- ⅓ cup Cardamom Spiced Almonds (see recipe below) or toasted sliced almonds
- Creamy Herbed Skyr (Yogurt) Sauce ( or a dollop of plain yogurt)
- Chopped fresh herbs
- 2 Fried or poached eggs (optional)
- 2 teaspoons extra-virgin olive oil
- ½ cup sliced almonds
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- pinch salt
Instructions
- 1
Make the spiced almonds: Heat the oil in a skillet over medium heat. Add the almonds, cumin, cardamom and coriander. Cook, stirring frequently, until the almonds are golden brown and spices are fragrant, about 2-3 minutes. Transfer to a paper towel-lined plate to cool.
- 2
Poach or fry two eggs to your desired level of doneness. Set aside.
- 3
Place about 2/3 cup of warm, cooked barley in the bottom of a bowl. Top with sliced avocado, greens, diced pickled beets and a cooked egg. Spoon a dollop of yogurt sauce or plain yogurt over the top. Sprinkle with spiced almonds, feta cheese and fresh herbs. Repeat with second bowl. Serve immediately.