A bowl full of simple goodness! Change up the beans and grain to suit your taste.
Preheat oven to 400 degrees F.
In a medium size pot add barley, a pinch of salt and water, bring to a boil, cover, reduce heat to low and simmer for 45 minutes. Remove cover and let set 5 – 10 minutes, fluff with a fork.
While your barley is simmering, prepare your butternut squash by cubing into 1 inch pieces. Place on roasting pan lined with parchment paper, a silpat or lightly greased. Toss the squash with 1 tablespoon olive oil and sprinkle with the thyme and salt. Place on middle rake for 25 – 30 min, stirring once. Squash is ready when fork pierces easily.
In a medium size pan, heat the remaining olive oil over medium heat, add onions and cook about 5 minutes. Add spinach and cook until wilted (using a cover will help wilt the spinach faster), add beans and a dash or two of garlic powder, cook until heated through.
Serve with avocado and season to taste with salt & pepper.
To make this gluten free use brown rice or quinoa.
Just about any bean will work here, use your favorite or what you have on hand.
Other herbs to use are rosemary or sage.