my-diet-bowls

Roasted Beet Feta Buddha Bowl with Barley and Walnut Dill Dressing

Name: Roasted Beet Feta Buddha Bowl with Barley and Walnut Dill Dressing
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 136 g barley, cooked; 129 g beets, roasted and diced; 100 g chickpeas, cooked and drained; 36 g arugula; 25 g feta cheese, crumbled; 11 g walnuts, chopped; 50 g plain greek yogurt (2%); 13 g lemon juice; 4 g dill, chopped; 4 g olive oil; 0.72 g black pepper

This roasted dish pairs barley, cooked with beets, roasted and diced, chickpeas, cooked and drained and feta cheese, crumbled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Mediterranean High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

29 g Protein

85 g Carbohydrates

24 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

136g barley, cooked 167 kcal
129g beets, roasted and diced 57 kcal
100g chickpeas, cooked and drained 164 kcal
36g arugula 9 kcal
25g feta cheese, crumbled 101 kcal
11g walnuts, chopped 72 kcal
50g plain greek yogurt (2%) 37 kcal
13g lemon juice 4 kcal
4g dill, chopped 1 kcal
4g olive oil 35 kcal
1g black pepper 2 kcal

Cooking instructions

barley
Warm the cooked barley and spread into a bowl as the base.
beetsolive oil
Toss beets with olive oil and roast at 425F until tender (or use pre-cooked beets and warm briefly).
plain greek yogurt (2%)lemon juicedillblack pepper
Whisk Greek yogurt, lemon juice, dill, and black pepper into a creamy dressing.
barleybeetschickpeasarugula
Arrange barley with roasted beets, chickpeas, and arugula.
feta cheesewalnuts
Crumble feta over the top and sprinkle chopped walnuts.
plain greek yogurt (2%)dill
Drizzle with the dill yogurt dressing and serve.