Barley Bowl with Dates and Roasted Vegetables

Ingredients

Roasted Vegetables

• 2 beets, peeled and each cut into 12 wedges
• 1 small butternut squash, peeled and cubed
• 1 onion, cut into thin wedges
• 1 lb (450 g) small carrots, halved lengthwise
• 2 tbsp (30 ml) olive oil

Barley

• 1 cup (205 g) pearl barley
• 2 tbsp (30 ml) olive oil
• 1/2 cup (90 g) dates, pitted and diced
• 1/2 tsp garam masala
• 1 tbsp (15 ml) lemon juice
• 1/2 cup (125 ml) plain Greek yogurt
• 1 small green apple, julienned
• 1/4 cup (25 g) toasted pecans, chopped
• Basil leaves, as desired
• Lemon wedges, as desired