
Cook the barley according to the directions on the package.
Meanwhile in a large saucepan, lightly fry the kale and chickpeas for 1 to 2 minutes. Add the pineapple juice, maple syrup, rice vinegar, tomato paste and coconut aminos. Bring to a gentle simmer, then remove from heat.
In a small bowl, combine the arrowroot powder and water to create a slurry. Add to the sauce to thicken.
Once the barley is cooked, drain any excess liquid. Fluff with a fork to separate the grains before serving.
Divide the barley into bowls or containers if on-the-go. Top with the sweet and sour chickpeas and kale. Enjoy!
Ingredients
Directions
Cook the barley according to the directions on the package.
Meanwhile in a large saucepan, lightly fry the kale and chickpeas for 1 to 2 minutes. Add the pineapple juice, maple syrup, rice vinegar, tomato paste and coconut aminos. Bring to a gentle simmer, then remove from heat.
In a small bowl, combine the arrowroot powder and water to create a slurry. Add to the sauce to thicken.
Once the barley is cooked, drain any excess liquid. Fluff with a fork to separate the grains before serving.
Divide the barley into bowls or containers if on-the-go. Top with the sweet and sour chickpeas and kale. Enjoy!