Garden Barley Bowl


This recipe for a vegetable-packed garden barley bowl is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Kim Van Dunk. Her recipe includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Vegetable Garden Barley Bowl - a vegan grain salad recipe filled with peas, carrots, kale and sweet potatoes - #dairyfree

Spring Fling Dairy-Free Recipe ContestThis garden barley bowl is filled with spring produce and a delightful vinaigrette. If time permits, chill it for 1 hour before serving to allow the flavors to develop.

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Vegetable Garden Barley Bowl

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian. Note that barley is wheat-free, but not gluten-free.

Garden Barley Bowl
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 10
  • 1 cup uncooked pearled barley
  • 4 cups So Delicious Dairy Free Unsweetened Almond Plus Protein Almond Milk
  • 1 cup frozen peas
  • ¾ cup raisins
  • 1 cup shredded carrot (using largest holes on a box grater)
  • 1 cup finely diced red onion
  • 1 cup (packed) finely chopped kale leaves
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • 2¼ cups diced (1/4-inch chunks), cooked sweet potato*
  1. Place the uncooked barley and almond milk into a pot. Slowly bring to a boil. Cover; reduce heat to low. Cook for 30-40 minutes. Be sure to check the pot regularly and stir. The almond milk can easily boil over if the heat is too high. The barley should be tender and plump but not mushy. There will be some liquid that remains unabsorbed. Place the barley into a colander. Rinse under cold water. Place in a large bowl.
  2. Stir in the frozen peas and raisins, followed by the carrot, onion, and kale.
  3. In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic salt, and black pepper. Pour the dressing into the barley and stir well to coat.
  4. Gently fold the sweet potatoes into the barley.
  5. Serve immediately or chill for 1 hour.
*For the most flavorful results, pierce the sweet potato with a fork and bake in a 375ºF oven until softened, but still a bit firm. For quicker options you may wish to boil or microwave your potato.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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