Lemon Soy Edamame Barley Bowl recipes
Ingredients
- 4 cups cooked pearl or hulled barley
- 1 1/2 cups shelled, organic edamame
- 2 cup wild baby arugula
- 2 blocks savory, baked, organic tofu (firm or extra-firm), cut into 3/4-inch cubes
- 1 ripe avocado, halved and thinly sliced
- 4 tablespoons low-sodium tamari soy sauce
- 2 tablespoons toasted sesame oil
- juice of 1 lemon
- 1 tablespoon dried oregano
- 1 teaspoon finely grated lemon zest (optional)
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