Kale and cannelloni green bowl with avocado dressing

     

                                  One bowl dinners are always great for busy weekday nights. This veggie-heavy bowl provides more than 50% of your daily fiber -key for weight loss energy and healthy digestion. A tasty way to use up your leftover Tahini which is used in the avocado dressing.

Ingredients:

1 1/2cup boiling water

 1/2 cup uncooked barley 

2 cans unsalted cannelloni beans rinsed and drained (you can use chickpeas too)

1 1/2 teaspoons olive oil 

2 cups finely chopped carrots 

4 cups chopped kale 

1/2 cup vertically sliced red onion

3/4 tablespoon of salt 

1/2 teaspoon black pepper 

1/2 avocado peeled and pitted

2 tablespoon extra virgin olive oil 

1 tablespoon fresh lemon juice 

1 tablespoon of water 

1 tablespoon Tahini 

one garlic clove 

1/4 teaspoon ground turmeric

Method:

 1. combine 1 1/2 cup boiling water and barley in a pressure cooker cook for 10 mins. Drain well.

2. Heat olive oil in the large skillet over high add beans and carrots; cook; stirring occasionally, until beans are browned about six minutes.

3. Add kale; cover and cook until Kale slightly wilted and carrots are tender about two minutes.

4. Add cannelloni bean mixture, red onion, half teaspoon salt and pepper to cooked barley and toss.

5. process avocado, olive oil, lemon juice, one tablespoon of water, Tahini, garlic, turmeric and remaining 1/4 teaspoon salt in a food processor Until smooth. Adjust water if needed.

6. Divide barley mixture among 4 bowls. Drizzle evenly with avocado dressing and then enjoy.

Makes  4 servings.