Ingredients
Grains
- 1½ cups cooked barley
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, diced
- 1 cup bell pepper, diced
- Fresh parsley or green onions (optional)
Spices & Oils
- 2 tbsp olive oil
- ½ tsp paprika
- ½ tsp ground cumin
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the peeled and diced sweet potatoes with 1 tablespoon of olive oil, paprika, ground cumin, salt, and black pepper until evenly coated.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes out on a baking sheet and roast them in the preheated oven for 25 to 30 minutes, or until they are tender and lightly caramelized on the edges.
- Sauté Aromatics: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until they are softened and fragrant, about 5 minutes.
- Combine Ingredients: Add the cooked barley and roasted sweet potatoes to the skillet. Stir everything together and cook for an additional 5 to 7 minutes until the mixture is heated through and develops a lightly crisp texture.
- Garnish and Serve: Remove from heat, garnish with fresh parsley or green onions if desired, and serve warm. Optionally, top with a fried or poached egg for added protein.
Notes
- Top with a fried or poached egg for extra protein and richness.
- For added greens, stir in spinach or kale during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
