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Barley with Sweet Potato and Black Beans

Ingredients

  • 2 medium sweet potatoes peeled and cut into 1 in. pieces
  • 2 tbsp extra virgin olive oil, divided
  • ¼ tsp kosher salt
  • 3 cup vegetable or chicken broth
  • 1 ½ cup pearled barley
  • ¾ cup sliced scallions or red onion
  • ½ cup drained and rinsed black beans
  • Juice of 1 lime
  • ¼ tsp garlic salt
  • ¼ tsp cumin
  • ¼ tsp freshly ground black pepper, or to taste
  • ¼ cup chopped fresh cilantro

Instructions

  • Preheat oven to 425 degrees.
  • Line a baking sheet with parchment paper and toss potatoes with 1 tbsp. olive oil and salt.
  • Spread on pan and bake for 40 minutes, stirring once.
  • Meanwhile, bring vegetable or chicken broth to boil in a large saucepan.
  • Add barley and reduce heat to low – simmer with lid on for 30-40 minutes or until liquid is absorbed.
  • Transfer cooked barley to a large mixing bowl and add sweet potatoes, scallions, black beans, lime juice, garlic salt, cumin, pepper and cilantro.
  • Stir gently to combine.
  • Serve immediately or allow to cool and store in an airtight container for up to a week.

Notes

NUTRITION NUGGETS: Beans provide a high amount of fiber in your diet, which has been shown to reduce cholesterol, heart disease, diabetes and obesity.