California barley bowl with avocados and lemony yogurt sauce


ingredients

  • 1/2 cups / 255 g cooked barley, still warm
  • 1 cup / 55 g bean sprouts
  • 1/3 cup / 60 g crumbled Cotija cheese or queso fresco
  • 1/4 cup / 20 g sliced almonds, toasted
  • 1/4 teaspoon kosher salt
  • 1 small ripe avocado, peeled, pitted, and diced or sliced
  • Flaky salt
  • Freshly ground black pepper
  • Lemony Yogurt Sauce
  • 1/2 cup / 120 ml plain yogurt (a runnier, non-Greek yogurt works best), homemade or store-bought
  • 1 teaspoon grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh chives
  • Pinch of kosher salt

Directions

  1. 1 - In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together.
  2. 2 - Whisk all the yogurt sauce ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.
  3. 3 - Scoop the barley mixture into 2 individual bowls and top it with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle flaky salt and pepper and serve.
  4. 4 - Make Ahead: Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.