Ingredients

1/2 cup pearled barley

2 cups water

1/4 teaspoon fine sea salt, plus more for seasoning

1/2 cup white quinoa

4 tablespoons basil pesto

4 tablespoons olive oil, divided

1 bunch of asparagus, woody ends trimmed

10-15 cherry tomatoes, cut in half

1 bunch of kale

1 clove garlic, minced

1 540mL can of white beans, drained and rinsed

Directions

1. Combine the barley, water, and a 1/4 teaspoon of fine sea salt in a saucepan. Bring to a boil, then cover, reduce the heat to low and simmer for 15 minutes. Stir in the quinoa, and continue cooking, covered, until tender, about 15 to 20 minutes longer. Remove from heat and stir in 4 tablespoons of pesto.

2. Preheat the oven to 400 F. On one baking sheet place the asparagus and cherry tomatoes, each tossed with 1 tablespoon of oil, salt and pepper. Try and keep the vegetables separate, as if one takes longer to cook than the other, the cooked veggie is easier to remove. On a second tray place the kale, tossed with 1 tablespoon of oil, salt, and pepper. Roast the kale for 10-15 minutes and the tomatoes and asparagus for about 15-20 minutes, if any of the veggies are browning faster remove those, while continuing to roast the rest, stir halfway.  

3. In a medium skillet over medium-high heat, add the remaining tablespoon of oil and add the garlic and white beans with salt and pepper. Cook undisturbed until browned about 3 minutes. Then cook for another 3-4 minutes, stirring for even cooking. 

4. To assemble the bowls, add the grains to the base of the bowl and top with the asparagus, tomatoes, kale chips, and beans.