Vegan Barley Bowl with Roasted Carrots and Snow Peas

americastestkitchen.com

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

subheading: GATHER YOUR INGREDIENTS:

¼ cup extra-virgin olive oil

3 tablespoons minced fresh mint

1 tablespoon grated lemon zest, plus 2 tablespoons juice

1½ cups pearl barley

Salt and pepper

5 carrots, peeled

¾ teaspoon ground coriander

8 ounces snow peas, strings removed, halved lengthwise

⅔ cup raw sunflower seeds

½ teaspoon ground cumin

⅛ teaspoon ground cardamom

½ cup Vegan Tahini Sauce

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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