Lemon-Soy Edamame Barley Bowl

edamame-barley-bowl Photo: Evi Abeler


  • 4 tablespoons low-sodium tamari soy sauce
  • 2 tablespoons sesame oil
  • Juice of 1 lemon
  • 1 tablespoon dried oregano
  • 1 teaspoon finely grated lemon zest, optional
  • 4 cups cooked pearl or hulled barley
  • 1 1/2 cups shelled organic edamame
  • 2 cups wild baby arugula
  • 2 8-oz. blocks savory, baked organic tofu (firm or extra firm), patted dry and cut into 3/4-inch cubes
  • 1 ripe avocado, halved and thinly slice


1. In a large bowl, whisk together tamari soy sauce, sesame oil, lemon juice, oregano and lemon zest, if desired, until well combined. Add slightly cooled cooked barley to bowl and stir to coat.

2. Add edamame and arugula to bowl with barley mixture and toss gently to combine. Divide salad among 4 bowls, top with tofu and avocado slices and serve.

  • Prep Time:
  • Total Time:

  • The new one-bowl meal
  • Yield: 4

Nutritional Information

Calories per serving: 637
Fat per serving: 29g
Saturated fat per serving: 4g
Cholesterol per serving: 0mg
Fiber per serving: 14g
Protein per serving: 36g
Carbohydrate per serving: 61g
Sodium per serving: 1,027mg
Iron per serving: 7mg
Calcium per serving: 161mg

Good to Know

Tamari is darker and richer than traditional soy sauce, and it's often made without wheat. Check the label if you need to avoid gluten.
Recipes adapted with permission from the publisher, Harper Wave, an imprint of Harper Collins Publisher, from "Clean Green Eats" by Candace Kumai. Copyright © 2015