BBQ Beef Barley Bowl

Drizzle Moroccan-style yoghurt dressing over this quick and easy beef and pearly barley salad bowl.

The ingredient of Bbq Beef Barley Bowl

• 600g butternut pumpkin peeled seeded cut into 2cm pieces
• 2 teaspoons olive oil
• 1 bunch asparagus woody ends trimmed halved diagonally
• 1 beetroot peeled
• 1 cup 200g pearl barley cooked following packet directions cooled
• 2 small avocados stoned peeled thickly sliced lengthways
• 360g bbq beef see notes
• 1 3 cup 95g greek style yoghurt
• 2 tablespoons lemon juice
• 2 teaspoons tahini
• 1 teaspoon moroccan seasoning
• 1 tablespoon finely chopped mint

The Instruction of bbq beef barley bowl

• preheat oven to 200c line a baking tray with baking paper place pumpkin on the lined tray drizzle with oil bake for 25 mins or until tender
• meanwhile cook the asparagus in a saucepan of boiling water for 2 mins or until bright green and tender crisp refresh under cold water drain well
• wearing gloves to avoid staining your hands use a spiraliser to cut the beetroot into noodles alternatively use a sharp knife to cut into matchsticks
• to make the moroccan dressing combine the yoghurt lemon juice tahini moroccan seasoning and mint in a small bowl
• divide barley among serving bowls top with pumpkin avocado asparagus beef and beetroot drizzle with dressing

Nutritions of Bbq Beef Barley Bowl

calories: 494 252 calories
calories: 19 grams fat
calories: 4 grams saturated fat
calories: 45 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 29 grams protein
calories: n a
calories: 263 milligrams sodium
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calories: nutritioninformation