Ingredients
2 cups Cooked Hulled Barley, such as Hayden Flour Mills Purple-and-Bronze
1 1/2 cups unsweetened almond milk
1 medium sweet potato, peeled and cut into a 1/2-inch dice (2 cups)
1/4 cup pure maple syrup, plus more for serving
Coarse salt
1 banana, peeled and thinly sliced
1/4 cup hazelnuts, toasted and coarsely chopped
Preparation
Bring barley, almond milk, sweet potato, maple syrup, and a pinch of salt to just under a boil in a medium saucepan. Reduce to a simmer and cook, partially covered, stirring occasionally, until sweet potato is tender, 5 to 8 minutes. Divide evenly among bowls, top with banana and nuts, and drizzle with more maple syrup; serve.
