California Barley Bowl with Lemony Yogurt Sauce

Name: California Barley Bowl with Lemony Yogurt Sauce
Yield: 4 servings
Ingredients: 1 1 1/2 cups / 255 g cooked barley, still warm; 1 1 cup / 55 g bean sprouts, any variety (I like mung bean sprouts); 1 1/3 cup / 60 g crumbled Cotija cheese or queso fresco; 1 1/4 cup / 20 g sliced almonds, toasted; 1 1/4 teaspoon kosher salt; 1 1 small ripe avocado, peeled, pitted, and diced or sliced; 1 Lemony Yogurt Sauce; 1 Flaky salt; 1 Freshly ground black pepper

From the kitchen of Carly

Warm barley meets crisp sprouts, creamy avocado, and tangy lemony yogurt in this bright California bowl. Toasted almonds and crumbly Cotija cheese add texture and salt. Fresh, filling, and ready in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups / 255 g cooked barley, still warm
11 cup / 55 g bean sprouts, any variety (I like mung bean sprouts)
11/3 cup / 60 g crumbled Cotija cheese or queso fresco
11/4 cup / 20 g sliced almonds, toasted
11/4 teaspoon kosher salt
11 small ripe avocado, peeled, pitted, and diced or sliced
1Lemony Yogurt Sauce
1Flaky salt
1Freshly ground black pepper

Instructions

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.