You know I have been trying different versions of Pick Up Limes Nourish Bowls including her Autumn Glow Nourish Bowl but my favourite has been her Lentil Brown Rice & Potato Nourish Bowl. I made it several times for my sister and brother-in-law for dinner before the big move for the house renovation and have continued to make it for myself this summer.
I have re-invented the recipe though and there are several different versions so please feel free to make it your own. I use store bought hummus and guacamole to save on time and energy and it has worked out great. I have used sweet potatoes instead of red potatoes, added grilled chicken to it when I need more protein and I use my Instant Pot to make the barley instead of brown rice.
The whole wonderful idea to a nourish bowl is to have a grain you like, some veggies and a topping to bring it altogether. Play around and make your it your own! Omit what you do not like and add something you do.
Now you can just make pearl barley according to the package directions or you can cook it in your pressure cooker: 1 cup pearl barley to 2 cups water with a bouillon cube. You can also add wheat berries! I did. I always wondered what the heck to do with those? Now I know. They add great texture and flavour and go great with the lentils.
You can make this part of the recipe many different ways but this is one easy way. You will need 1 cup barley, 1/4 cup wheat berries…
2 1/4 cup water, 1 boullion cube, 1/2 tsp kale powder and 1 tbsp butter.
Yes, you read that right, kale powder! I got it at Bulk Barn for very little money and thought it would be a fun way to sneak in some nutrition. It is not necessary of course.
You can skip the bouillon cube if you want to omit some of the salt and the butter is also totally optional.
Cook on the Grains setting for 25 minutes in your pressure cooker.
You will also need: 1 tsp olive oil, 1 diced medium red onion, 2 minced cloves garlic, 5 coarsely chopped large button mushrooms, 1 tsp ground cumin, 1 tsp Italian mix, 2 chopped red bell peppers, 1 can cooked brown lentils, hummus and guacamole.
Preheat oven to 400F. On a baking sheet that is covered in a Silpat or parchment paper, toss the potatoes in oil and then toss in the remaining spices. Bake for 40 min, stopping to stir halfway through cooking process.
Heat large frying pan over medium high heat. Add oil and once hot sauté onion for 5 minutes, stirring. Add the mushrooms and continue cooking for 5 minutes. Add spices and bell peppers and cook for another 5 minutes. Add garlic and cook for 30 seconds.
A large container of guacamole costs $7.99 at our store and so I wanted to find the best way to keep it from browning with as little waste as possible. The best technique? Covering it with water!
Just make sure when you remove the water that the guacamole doesn’t spill out into the sink by accident.
Putting It Together
Add some barley, potatoes, lentils and vegetables to a large bowl and top with hummus and guacamole.
Switch it up with making sweet potatoes instead and using a special hummus like the one photographed above with olives. Delicious!
We all loved this meal so much. It is not the prettiest looking dish I know but this truly is food that feeds and when life is kind of crazy, it is good to invest some time making the grains and veg so that you can enjoy this dish throughout the week.
Do not be afraid to make a more economical version like this one. To save time in the kitchen I skipped the potatoes and doubled up on the lentils and barley. Since I am only feeding myself a big tub of guacamole is just a waste but I still kept the olive tapenade topped hummus which ads ton of bold flavour.
It has helped to have this recipe in my pocket now that I am living an even more nomadic lifestyle than ever. One day a week I make all the food and then live on it for days.
I hope you come up with your own version that helps bring nutrition and flavour to your stomach too!