Broccoli Barley Bowl

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Broccoli Barley Bowl
Broccoli Barley Bowl
Broccoli Barley Bowl
Broccoli Barley Bowl

As of recent, I've not felt a whole lot like cooking. There's been take-out pizza and random pulled together meals instead of thought-out dinners. Life has been a bit crazy. M and I have had some ups and downs with life choices but I'm hoping with a few key decisions made, we can move on and settle into a new, slightly more laid back routine that includes a nice cooked dinner, together.

However, it's bowls like these that have gotten me through the busy days and some hectic nights. This dressing may look familiar- I've used it (or something similar) in the Curried Red Potato Spinach Salad and the Endives with Roasted Beets and Avocado. I'm a simple girl and sometimes a nice lemon dressing is amazingly versatile (I especially love it paired with the curried potatoes.)

This bowl includes certain items I always have on hand. I highly recommend keeping the sunflower seeds for crunch, the chickpeas for protein, and the barley for a nutty flavor (but really, any grain will do.) While I used raw broccoli, I do love roasted (maybe with a few onions or cauliflower thrown in.) During the fall months, I have plans for swapping in some roasted Brussels sprouts.


Broccoli Barley Bowl

  • Author: Erin Alderson
  • Yield: 1-2 1x


  • 2 cups raw, roasted, or steamed broccoli florets
  • 2 cups cooked barley
  • ¼ cup sunflower seeds
  • ½ cup chickpeas, drained and rinsed if using canned
  • ½ ounce feta
  • Dressing
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice
  • 1 teaspoon maple syrup
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sea salt


  1. Combine ingredients for bowl. In a small jar with lid, shake dressing together. Pour over bowl and toss everything together.


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19 comments on “Broccoli Barley Bowl”

  1. I've had a couple of periods like that recently (it's kinda reassuring to know that I'm not the only person for whom life stress = pizza) but this is the sort of food that I know I should be eating instead. I love the idea of having this recipe in my back pocket for whenever I need something tasty + comforting but nutritious too.

  2. This looks like such a great weeknight meal! Unfortunately, one of the few foods my boyfriend won't touch is barley. (I made a delicious barley risotto once, and I thought that would change his mind, but alas, if that could not, nothing can!) What do you think would be the best grain substitute? Brown rice?

    I hear you with the life choices... and the hectic life. Life is going to get really crazy for us in the next few months, and I might be without a real kitchen for a little while - so I am cobbling together recipes like this that can be easily cobbled together with a rice cooker and don't require too much cleanup, so that we can keep eating healthily and I keep cooking!

    1. Hey Jessica! Can't believe he doesn't like barley (bummer!) You can use pretty much any grain, so if he likes rice- I'd say go that route! (and awesome for planning ahead for life without a kitchen!)

  3. I'm allergic to sunflower seeds. What do you think would work well flavor-wise for a good crunch substitute... some carrots maybe? Or something a bit nuttier?

    1. Hey Pre, sorry for the delayed response (I was under the weather!) I think sliced almonds or pepitas would be great!

      1. I'm allergic to pumpkin seeds, too. I'll try the almonds. Thanks! Hope you're feeling better.

  4. Yum, this looks so delicious. I've not used barley in years because I associate barley with veggie stews and I've not made one in a long time. This is a shame because I really like barley. Your recipe has given me the inspiration to use it again in cooking something other than a casserole. Thank you 🙂

  5. Hi! Do you make the entire recipe in advance and store it in the fridge? I'm wondering if it is hardy enough/if the flavors would develop even more that way (especially using raw broccoli). Thanks! 🙂

  6. I made this tonight and really enjoyed it. I used the whole lemon and some zest. The lemon was strong but it was fantastic! I love chickpeas and make many things with them, but ended up omitting them (unplanned) and it was good. Thank you for your recipe 🙂


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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