Autumn Grain Bowl

By
Molly Cleary, MS, RD, CDN, CNSC
Molly Cleary is a registered dietitian and recipe developer. She is also a certified nutrition support clinician.
Learn about our editorial process
Molly Cleary, MS, RD, CDN, CNSC
Updated on October 11, 2019
autumn grain bowl

 Molly Cleary
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Servings: 4

Nutrition Highlights (per serving)

496 calories
24g fat
69g carbs
7g protein
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Nutrition Facts
Servings: 4
Amount per serving  
Calories 496
% Daily Value*
Total Fat 24g 31%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 320mg 14%
Total Carbohydrate 69g 25%
Dietary Fiber 11g 39%
Total Sugars 17g  
Includes 7g Added Sugars 14%
Protein 7g  
Vitamin D 0mcg 0%
Calcium 58mg 4%
Iron 3mg 17%
Potassium 541mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

People with CKD often feel limited with the fruits, vegetables, and grains they can eat. This recipe provides just the right amount of lower potassium vegetables that won't put you over your daily quota. It's also low in protein, which is something that can be important in slowing the progression of kidney disease. But the lack of protein won't leave you feeling unsatisfied thanks to the fiber content from whole grain barley, cruciferous vegetables, and apples.​

Ingredients

  • 2 cups cauliflower
  • 1 1/2 cup brussels sprouts
  • 4 tablespoons olive oil
  • 1 cup quick-cook barley, dry
  • 1 large apple
  • 1/2 cup dried cranberries, unsweetened
  • 1/2 cup pecans, shelled
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons thyme, fresh

Preparation

  1. Pre-heat the oven to 400F.

  2. Chop cauliflower into bite-size pieces. Cut brussels sprouts into quarters.

  3. Toss cauliflower and brussels sprouts with half (2 tablespoons) of the olive oil and half (1/4 teaspoon) of the salt. Roast for 20 minutes on a baking sheet, flipping halfway through.

  4. While the vegetables are in the oven, cook your barley according to package directions. 

  5. Chop your apple into bite-sized pieces. Roughly chop pecans.

  6. Remove thyme leaves from stems and roughly chop the leaves to break up any big pieces.

  7. Drain barley and put into large mixing bowl. Mix it with the remaining 1/4 teaspoon salt, pepper, and thyme.

  8. Mix in your roasted vegetables, apple, cranberries, and pecans. Serve.

Ingredient Variations and Substitutions

Regular barley can be used instead of quick-cook, however, this will need to be factored into the cooking time.

You can use whatever apple variety you prefer. Whatever is local or in season often tastes the best.

Dried thyme can also be used, however, cut the amount in half to avoid overpowering flavor.

Cooking and Serving Tips

Leftovers can be reheated or served cold. It stores well for 3 to 5 days in the refrigerator.

Portions can also be cut in half and served as a side with roasted chicken or turkey for a higher protein meal.

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