These comforting Baby Broccolini, Falafel, and Barley Grain Bowls are the most comforting transition from warm summer weather to chilly fall weather. They're simple, inexpensive, and packed with flavor and nutrition!
A growing cookbook collection hogs half of the shelf space in my bedroom. My Pinterest boards collectively house over 4,600 pins. And my most frequented cooking websites are crowded with online bookmarks.
I took some time to roughly plan my weekly schedule for when school starts and stomped on the brakes when time for cooking looked slim. Where there's a will, there's a way. With this blog to keep up with, a cookbook to write, and... oh yeah, school to finish (ugh), maintaining a certain level of creativity in the kitchen during the week might be asking more of myself than I should allow. SO. I came up with a plan.
Every weekend, I'll sit myself down for an hour or two and plan my meals for the week (like, you know, what moms do... except I'm not a mom). Each category - breakfast, lunch, dinner, and snacks/desserts - will include two recipes from my own supply of recipe-creativity and one (maybe another, if I have time and money) from either a cookbook, Pinterest board, or cooking website.
My tendency is to dive head first into creating a recipe from scratch, and I too-often neglect the joy of cooking from someone else's recipe. But, like, how stinkin' cool is it to follow along behind one of my favorite bloggers or chefs in their own processes and then savor each bite of the beautiful result, all while furthering my own cooking skills? Duh, Haley. Humble yourself and keep learning from the experts.
This bowl is a spin-off of one I saw on Cooking Light (I can't find it anymore, otherwise I would link it) - grain bowls are "in" now and that's just fantastic because 1) they encourage us to focus on whole-grains instead of the more processed counterparts like white bread and pasta, 2) grains are usually inexpensive and simple to cook, and 3) these recipes are the comforting-in-cold-weather kind, and cold weather is approaching. Maybe not so much in California as in other states, but hey, 60 degrees can be cold, too.
Anywho, here's a bowl with some crispy charred seasonal veggies, hearty barley, and lightened up (but still delicious) homemade pan-fried falafel. Eat up!
Makes 3 bowls
2 cups baby broccolini, chopped into 1" pieces
1/2 red onion, thinly sliced lengthwise
2 cloves garlic, minced
2 tbsp. avocado oil (or other high-heat oil)
Sea salt and pepper, to taste
1 1/2 cups cooked barley (cook according to package directions)
3 oz. crumbled goat cheese
Balsamic vinegar, for drizzling
Fresh chopped cilantro, for garnish
- Preheat the oven to 200F. Prepare the falafel according to directions and place in an oven-safe dish to keep warm.
- Heat 2 tbsp. oil in a cast-iron or nonstick skillet over medium heat, add the chopped broccolini, cover, and cook for 5-7 minutes until the pieces turn a darker green color. Add the garlic and onions and cover again, turning the heat to low and cook for an additional 5-7 minutes until the onions soften and become lightly translucent and the broccoli is lightly charred. Sprinkle with sea salt and pepper and stir. Remove from heat and set aside.
- Assemble the bowls - place about 1/2-2/3 cup each of the barley and vegetables in each bowl. Top with 2-3 pieces of falafel, garnish with fresh cilantro and goat cheese, drizzle with balsamic vinegar, and serve immediately.
- Store leftovers in airtight containers for up to one week. Enjoy!