
By feastingathome.com
Roasted Sunchoke and Barley Bowl
Instructions
Prep:20minCook:30min
Roasted Sunchoke and Barley Bowl with mushrooms, parsnips and kale, drizzled with a Zaatar Tahini Sauce - a healthy vegan plant-based bowl, perfect for fall!
Updated at: Tue, 29 Jul 2025 01:23:05 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
24
High
Nutrition per serving
Calories448.9 kcal (22%)
Total Fat14 g (20%)
Carbs74.4 g (29%)
Sugars12.3 g (14%)
Protein12.6 g (25%)
Sodium177.7 mg (9%)
Fiber12 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4 cupsgrains
cooked, whole, black barley, wheat berries, guinoa , brown rice … etc

12 ouncessunchokes

0.5 lbmushrooms
cut in half

1parsnips
large, diced

1 tolive oil
for roasting

1 bunchlacinato kale
thinly sliced

1onion
medium, thinly sliced

1 tolive oil
for sautéing

¼ cuptahini paste

⅓ cupwater
warm

2 tlemon juice

1 clovegarlic
finely minced

1 ½ teaspoonzaatar
spice, or mix of cumin and coriander

⅛ teaspooncayenne

¼ teaspoonkosher salt

pepper
to taste
Instructions
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Notes
4 liked
0 disliked
Easy
Fresh
Go-to
Makes leftovers
Delicious