Farmers Bowl Recipe
White bean puree, roasted, smoked and charred market vegetables, toasted barley, salsa verde
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Ingredients
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White Bean Puree
Roasted Vegetables
Toasted Barley
Salsa Verde
Method
White Bean Puree
- 1
Roasted Vegetables
- 2
Roast the Vegetables
Preheat your oven to 400°F (200°C). Chop zucchini, red bell pepper, carrot, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
Toasted Barley
- 3
Cook the Barley
In a saucepan, combine barley, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the barley is tender and water is absorbed. Drain any excess water if necessary.
Salsa Verde
- 4
Make the Salsa Verde
In a food processor, combine fresh parsley, cilantro, garlic, lemon juice, olive oil, and salt. Pulse until finely chopped and well combined. Adjust seasoning to taste.
Assembly
- 5
Assemble the Farmers Bowl
In a bowl, spread a layer of white bean puree. Top with roasted vegetables, toasted barley, and a generous drizzle of salsa verde. Serve warm and enjoy!