Pearl barley bowl with beetroot, lentils and horseradish
Roasted beetroot and carrot on pearl barley, with a punchy yoghurt dressing
Protein source: lentils and pearl barley · Carb source: pearl barley
oven meal prep season: winter nut-free
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Ingredients for 4 people
- 250 g pearl barley
- 800 g lentils, canned, drained and rinsed
- 500 g beetroot, raw, peeled, in wedges
- 300 g carrots, in batons
- 100 g mixed salad leaves
- 150 g soy yoghurt, plain
- 10 tbsp horseradish from a jar
- 10 tbsp lemon juice
- 10 tbsp olive oil
- to taste salt and pepper
Method
- Preheat the oven to 200 degrees. Mix the beetroot and carrot with the olive oil, salt and pepper and roast them on a baking tray for 25 min.
- Meanwhile cook the pearl barley according to the packet, usually 20 to 25 min. Drain and let it steam dry.
- Stir the soy yoghurt with the horseradish, lemon juice and a pinch of salt into a dressing.
- Warm the lentils for 3 min in a small pan with a splash of water.
- Divide the salad leaves and pearl barley over four bowls. Put the vegetables and lentils on top and spoon the dressing over them.
Tip
For the lunchbox: keep the dressing and the salad leaves separate, then the bowl keeps for three days.
Check the label
Not every variety of these products is vegan.
- horseradish from a jar: many jars contain cream, choose a version with only horseradish and vinegar
Keeps for 3 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
peulvruchten
- AH · Albert Heijn
- Boni Selection · Colruyt
- Carrefour · Carrefour
- Delhaize · Delhaize
- Everyday · Colruyt
plantaardige yoghurt
- Alpro Griekse stijl · Delhaize, Albert Heijn, Carrefour
- Alpro Naturel · Delhaize, Colruyt, Albert Heijn, Carrefour
- AH Terra · Albert Heijn
- Vemondo · Lidl
pasta en granen
- Barilla · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
- De Cecco · Delhaize, Colruyt, Carrefour
- Riso Gallo · Delhaize, Colruyt
- Tilda · Delhaize, Carrefour
- Tipiak · Delhaize, Carrefour