Hearty Barley-Bean Bowls
Garlic Naan Flatbread
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Ingredients
- ¾ cup quick-cooking barley
- ½ (12-oz) pkg frozen veggie crumbles
- 1½ Tbsp olive oil, divided
- 1 small onion, diced
- 1 (15.5-oz) can low-sodium Great Northern beans, drained and rinsed
- ½ (14.5-oz) can fire-roasted crushed tomatoes
- ¼ tsp Italian seasoning
- ⅛ tsp salt
- ⅛ tsp pepper
- Chopped fresh basil (optional)
Instructions
- Cook barley according to package directions. Meanwhile, cook crumbles in ½ Tbsp hot oil in a Dutch oven over medium-high heat, covered, 3 to 4 minutes, stirring occasionally.
- Add onion; cook 5 minutes or until lightly browned and softened. Stir in beans, tomatoes, 1 Tbsp oil, Italian seasoning, salt, and pepper; cook 5 minutes or until thoroughly heated.
- Serve bean mixture over barley; sprinkle with basil if desired.
Side Dish Ingredients
- ½ (8.8-oz) pkg naan
- 1 Tbsp olive oil
- ¼ tsp garlic salt
Side Dish Instructions
- Preheat oven to 400°F. Brush Naan with oil on a baking sheet; sprinkle with garlic salt. Bake 4 minutes or until hot; cut into wedges to serve.
Vegetarian Meal Plan
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