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Top-down view of a creamy avocado barley bowl with cherry tomatoes, cucumber, and lemon-tahini drizzle in a ceramic bowl

Creamy Avocado Barley Bowl

A wholesome bowl of chewy pearl barley topped with mashed avocado, crisp cucumber, cherry tomatoes, and a lemon-tahini drizzle. Ready in 40 minutes and easy to prep ahead.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Barley Base
  • 300 g pearl barley rinsed
  • 900 ml water or vegetable broth
  • 1 tsp salt
Avocado Mash
  • 2 large ripe avocados pitted and peeled
  • 2 tbsp lemon juice freshly squeezed
  • 1 small clove garlic grated
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 200 g cherry tomatoes halved
  • 1 medium English cucumber diced
  • 0.5 small red onion thinly sliced
  • 15 g fresh parsley or cilantro roughly chopped
  • 2 tsp sesame seeds for garnish
Lemon-Tahini Drizzle
  • 3 tbsp tahini
  • 2 tbsp lemon juice freshly squeezed
  • 3 tbsp water adjust for consistency
  • 1 small clove garlic grated
  • 0.25 tsp salt

Method
 

Cook the Barley
  1. Rinse the pearl barley under cold water until the water runs mostly clear.
  2. Bring 900 ml of water or broth to a boil in a medium saucepan over high heat. Add the salt.
  3. Add the barley, reduce heat to low, and simmer uncovered for 22-25 minutes until the grains are tender but still have a slight chew.
  4. Drain any excess liquid and fluff the barley with a fork. Set aside.
Make the Lemon-Tahini Drizzle
  1. Whisk together the tahini, lemon juice, grated garlic, and salt in a small bowl.
  2. Add water one tablespoon at a time, whisking until the drizzle is smooth and pourable. It should coat a spoon lightly but still flow.
Make the Avocado Mash
  1. Scoop avocado flesh into a bowl and add lemon juice, grated garlic, salt, and black pepper.
  2. Mash with a fork until mostly smooth with a few small chunks remaining. Taste and adjust salt or lemon.
Assemble the Bowls
  1. Divide the warm barley between four bowls.
  2. Spoon a generous portion of avocado mash onto the center of each bowl.
  3. Arrange the halved cherry tomatoes, diced cucumber, and sliced red onion around the avocado.
  4. Drizzle the lemon-tahini sauce over each bowl, then scatter fresh parsley and sesame seeds on top. Serve immediately.

Notes

Nutrition is estimated per serving and includes the full tahini drizzle. If you're packing this for lunch, keep the avocado mash separate and mash it fresh at the table.