Lemon-Soy Edamame Barley Bowl from Clean Green Eats by Candice Kumai

Today we’re sharing the delicious Lemon-Soy Edamame Barley Bowl recipe from Clean Green Eats. In Clean Green Eats, celebrity chef Candice Kumai offers an answer to that dilemma, offering more than 100 simple, unique and delicious recipes made from whole foods packed with of nutrients that will help you lose weight, detox, and look amazing. All of her recipes are effortlessly gluten free (no complicated ingredients required!) and while a plant-based diet is the focus, the idea of “meat as a treat”—eating high-quality, sensible portions of animal protein—is also central to her plan. This bowl is perfect for either lunch or dinner and we can’t wait to try it out! Watch the book trailer here and purchase your copy of Clean Green Eats from your favorite retailer.

Lemon-Soy Edamame Barley Bowl

9780062388735_PT2The distinctive flavors of lemon, sesame oil, soy sauce, and oregano combine beautifully in this perfectly balanced “power lunch.” I love to use fiber-rich barley as a base for hearty lunch bowls- it has such a great texture and is really filling. Add tofu, edamame, and – my favorite – avocado, and you have a totally satisfying meat-free meal. Serves 4.

4 cups cooked pearl or hulled barley*
4 1/2 cups water
1 1/2 cups shelled, organic edamame
2 cups wild baby arugula
2 blocks savory, baked organic tofu (firm or extra-firm) cut into 3/4-inch cubes
1 ripe avocado, halved and thinly sliced

Lemon Tamari Dressing
4 tablespoons low-sodium tamari soy sauce
2 tablespoons roasted sesame oil
Juice of 1 lemon
1 tablespoon dried oregano
1 teaspoon finely grated lemon zest (optional)

Combine the barley and water in a medium saucepan and bring to a boil. Reduce the head to low and simmer for 40 – 50 minutes until all of the liquid is absorbed. Remove from heat and allow to cool slightly.

In a large bowl, whisk together the tamari soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add the slightly cooked barley to bowl and toss to coat.

Add the shelled edamame and arugula and toss gently to combine. To serve, divide the barley salad among four bowls and top with tofu and avocado slices.

*Hulled barley is barley in its most natural state, which means it needs to cook for quite a bit longer than pearl barley – 1 to 1 1/2 hours longer. Pearl barley has the hull removed and is therefore less tough. Adjust your cooking time best on the variety you choose.


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