California Barley Bowl With Lemony Yogurt Sauce Recipes
CALIFORNIA BARLEY BOWL WITH LEMONY YOGURT SAUCE
Provided by Megan Gordon
Categories Cheese Breakfast Brunch Vegetarian Quick & Easy Barley Advance Prep Required Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2, heartily
Number Of Ingredients 9
Steps:
- In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.
LEMONY YOGURT SAUCE
This bright, creamy yogurt sauce is lightly flecked with herbs and is great for everything from drizzling over savory bowls of grains to spooning on top of fried rice, breakfast hash, or [Buckwheat Crepes](/recipes/food/views/Buckwheat-Crepes-with-Honeyed-Ricotta-and-Sauteed-Plums-51195420). Double the recipe for a larger group or to keep a little jar of the sauce in the refrigerator. It's season-less, really. Morning Notes: Depending on the kind of yogurt you use and how you prefer the consistency of this sauce, feel free to add a spoonful (or two) of cold water to thin it out.
Provided by Megan Gordon
Yield Serves 2
Number Of Ingredients 5
Steps:
- Whisk all the ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.
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