California Barley Bowl with Lemony Yogurt Sauce

California Barley Bowl with Lemony Yogurt Sauce
California Barley Bowl with Lemony Yogurt Sauce
If you grew up in Northern California in the 1990s, you lived through the trend that was sprouts. From alfalfa sprouts to bean sprouts, they seemed to find their way into every green salad, sandwich, and omelet. This savory whole-grain breakfast bowl is inspired by those California days, with chunks of ripe avocado, crumbled Cotija cheese, toasty almonds, and a citrus-sparked yogurt sauce. While alfalfa sprouts were prevalent when I was growing up, today I try to branch out, using a tangle of colorful bean sprouts or more delicate radish or sunflower sprouts. These morning bowls couldn't be easier to prepare, but the barley does take a while to cook; I put a pot on the stove first thing in the morning so it'll be ready by the time I've had my coffee and prepped the other ingredients. Feel free to experiment with other grains, too. I've tried this with both quinoa and farro, and it's as wonderful with delicate grains as it is with heartier ones. Morning Notes: Cotija cheese is popular in Mexican and Latin dishes. It's a firm, crumbly cheese made of cow's milk and is used so often because it's milder than feta or even goat cheese and softens with heat but doesn't fully melt. You can also use queso fresco if it's easier to find.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2, heartily
Cheese Breakfast Brunch Vegetarian Quick & Easy Barley Advance Prep Required Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  • flaky salt
  • 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 small ripe avocado, peeled, pitted, and diced or sliced
  • lemony yogurt sauce

A California Dreamin' Breakfast: My Simple Barley Bowl

The scent of California sunshine always brings back a flood of memories. Growing up in Northern California in the 90s meant one thing: sprouts were EVERYTHING. Alfalfa, bean, you name it – they were in every salad, sandwich, and even my omelets! This California Barley Bowl is my ode to those sprout-filled days, a vibrant and healthy breakfast that’s quick to make and bursting with fresh flavors.

The base of this bowl is warm, nutty barley, perfectly cooked and still slightly warm. I love the hearty texture it brings, a nice contrast to the crisp bean sprouts. I usually opt for mung bean sprouts, but feel free to experiment – radish or sunflower sprouts would be equally delicious! The creamy avocado adds a rich, buttery element, while the crumbled Cotija cheese lends a salty, slightly tangy bite that I just adore. Toasted almonds add a satisfying crunch, providing the perfect textural contrast to the softer ingredients. And let’s not forget the star of the show: the lemony yogurt sauce! It's bright, tangy, and perfectly complements the other flavors in the bowl.

But the best part? This breakfast bowl is incredibly versatile. While I’ve been making it for years, I’m constantly tweaking it to fit my mood and what’s fresh in the market. Feeling adventurous? Try swapping the barley for quinoa or farro – both work beautifully and add their own unique flavor profiles. The key is to have fun with it! Experiment with different types of sprouts, add a sprinkle of your favorite chili flakes for a little heat, or toss in some chopped fresh herbs for a burst of freshness.

More than just a breakfast: This bowl is so versatile, it's easy to adapt it to any meal of the day. A light lunch? A hearty dinner after a long workout? The possibilities are endless! The flavors are so complementary, and it satisfies both my need for something quick and something nutritious.

I often cook the barley the night before – it’s a total game-changer in the mornings! It cuts down the prep time significantly, meaning I can spend those precious extra minutes enjoying my coffee rather than stressing over breakfast. And honestly, is there anything better than waking up to the knowledge that a delicious, healthy, and satisfying breakfast awaits?

This California Barley Bowl isn’t just a recipe; it’s a little slice of sunshine, a reminder of simpler times, and a celebration of fresh, wholesome ingredients. It’s a breakfast that nourishes the body and soul, leaving you feeling energized and ready to take on whatever the day throws your way. So grab your favorite bowl, gather your ingredients, and let's make some California magic happen in your kitchen!

Pro Tip: If you’re looking for a quick and easy way to add extra flavor and nutrition to your bowl, consider adding a spoonful of your favorite pesto! It adds a wonderful herby flavor that perfectly complements the other ingredients.

Step-by-step

    • 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.
    • Make Ahead: Cooking the barley the night before is a great time-saver. Then these bowls really only take a few minutes to put together.
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