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