California Barley Bowl with Lemony Yogurt Sauce

Adapted from: Clare Barboza

Prep time: 5 minutes (50 minutes if barley is uncooked)

Total time: 5 minutes / 50 minutes 

Cook time: N/A

Serves: 2


For Barley Bowl:

½ cup cooked barley

1 cup bean sprouts (any variety)

⅓ cup Cotija cheese (or queso fresco)

¼ cup sliced almonds, toasted

¼ tsp. kosher salt

1 small ripe avocado, peeled, pitted, and diced

freshly ground black pepper

For Lemony Yogurt Sauce:

½ cup plain yogurt

1 tsp. grated lemon zest

1 tsp. freshly squeezed lemon juice

1 tbsp. fresh chives, chopped

pinch of kosher salt


1. In a small bowl, stir the barley, sprouts, cheese, almonds, and salt together.

2. Whisk all the yogurt sauce 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 because using.)

3. Scoop barley mixture into 2 bowls and top with the avocado and a few generous spoonfuls. Sprinkle with salt and serve.

Note: Cooking the barley the night before is a great time saver!

Downloadable Recipe

California Barley Bowl with Lemony Yogurt Sauce