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California Barley Bowl with Lemony Yogurt Sauce

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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
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.

Recipes sourced from Epicurious.com.

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Directions