Roasted Vegetable, Kale and Barley Bowls

Let’s get ahead of Halloween week and do yourself a favor- make these bowls, mixed with a slightly spicy vinaigrette!


1/4 cup avocado or olive oil

1 lemon, juiced

2 tsp low sodium soy sauce

1 tsp worchestershire sauce

2 tsp apple cider vinegar

1/4 tsp salt

1/4 tsp red pepper flakes

pinch of onion powder

pinch of black pepper


1 cup barley, cooked and cooled

5-6 Lacinato Kale leaves, rinsed, stemmed and chopped

1/2 head cauliflower, rinsed and cut into florets

8 oz baby Bella mushrooms, cleaned and halved/quartered

1/2 medium shallot, sliced

1 package of Brussels sprouts, cleaned and quartered


1. Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

2. Add all vegetables, except kale, on the baking sheets, toss with a light drizzle of avocado or olive oil, sprinkle with salt and pepper and spread out so they can char instead of steam. Bake for 30-40 minutes until vegetables are cooked through and slightly crispy.

3. While veggies bake, whisk together the dressing until well combined. Adjust spices to taste.

4. In a large bowl, add the kale, barley and half of the dressing. Toss to combine.

5. After veggies are cooked, let cool for 5-10 minutes and then add to the large bowl. Toss to combine and add the remaining dressing, if needed.

Depending on if you are serving as is for a meal or as a side will determine your servings. If adding a protein and avocado or cheese or nuts, you can portion into 4 bowls. If eating as is, you maybe want to portion into 2 or 3 servings.

I divided mine into 2 servings and topped each one with 1/2 of a medium avocado.



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