• 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar 
  • 4 garlic cloves, minced
  • ½ tsp. dried rosemary 
  • Salt and pepper to taste
  • 2 medium carrots peeled and sliced
  • 1 medium zucchini, cubed
  • 1 cup sliced mushrooms 
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 4 cups salad greens
  • 1 cup cooked barley
  • 2 oz. feta
  • 1 lb. cooked chicken (diced or shredded)


Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper.  Combine oil, vinegar, garlic, rosemary, salt and pepper.  Pour over vegetables and toss to coat evenly. Spread vegetables on baking sheet and roast for 18-20 minutes or until vegetables are tender. 

To assemble:  divide salad greens, barley and roasted vegetables among 4 bowls.  Top with cheese and chicken. Each bowl is about 340 calories.  

Why I Like This Recipe

I found this recipe in one of those grocery store free recipe pamphlets, though skeptical, but desperate to find something for supper (yep in our house we still say supper) I thought this sounded fresh and tasty.  The roasting seasonings, along with the balsamic vinegar, olive oil and barley are staples in my kitchen and knowing I almost always have grilled or cooked chicken in my freezer and feta in my fridge it made trying this recipe a snap.  All I needed was salad greens, veggies and viola!

Making power bowls can really be easy if you just keep a few things like barley, chick peas, and long grain or wild rice in your pantry, then just add the veggies you like.  I like to use this recipe towards the end of the week to use up our vegetables in the fridge. So if you’re feeling like you need something on the healthy side try a power bowl!  Then have a chocolate chip cookie!

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