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Roasted Sunchoke and Barley Bowl |

Roasted Sunchoke and Barley Bowl


Roasted Sunchoke and Barley Bowl with mushrooms, parsnips and kale, drizzled with a  Zaatar Tahini Sauce –  a healthy vegan plant-based bowl, perfect for fall!


  • 4 Cups Cooked Whole Grains (Black barley, wheat berries, guinoa, brown rice…etc)
  • 12 ounces sunchokes
  • 1/2 lb mushrooms- cut in half
  • 12 large parsnips-diced
  • 1 T Olive Oil for roasting
  • 1 bunch lacinato kale- thinly sliced
  • 1 medium onion- thinly sliced
  • 1 T Olive Oil for sautéing

Zaatar Tahini Sauce


  1. Pre-heat oven to 450F
  2. Wash and scrub the sunchokes. Dry well. Leaving skins on, cut into ½ inch thick bite sized pieces.
  3. Peel parsnips and dice into ½ inch cubes.
  4. Cut mushrooms into 1 inch pieces ( cut in half).
  5. Toss each separately in a small bowl with a little olive oil, salt and pepper. Place on a parchment lined baking sheet in separate rows and place the hot oven.
  6. Check the mushrooms after 10 minutes, and remove them early. Bake the sun chokes/ parsnips until golden and crispy, another 10 minutes.
  7. While the veggies are roasting, sauté the sliced onion in a large skillet, with 1 T oil, over medium high heat for 3 minutes, stirring often. Turn the heat down to medium and continue cooking until caramelized, about 5 minutes. Add kale. Lower heat to medium low, and toss kale with the onions, and cook for just a few minutes, until lightly wilted. Season with salt and pepper.
  8. Make Tahini Sauce. Whisk all ingredients together in a small jar or bowl.
  9. Assemble the bowls. Divide the warm grain among 4 bowls. Divide the veggies. Drizzle with tahini sauce.


Feel free to swap out other grains and veggies!


  • Calories: 445

Keywords: barley bowl, vegan bowl, sunchoke and barley bowl, vegan buddha bowl, sunchoke recipes

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