Power Bowl with Barley, Spinach, Chickpeas, and Lemon Vinaigrette
Cook with Manuela masters the art of creating a deliciously filling meal that’s still light, airy and perfect for any day of the week. Her trick? Adding Gorton’s crispy Fish Sticks to a bed of barley, spinach and chickpeas for a Power Bowl that packs a punch. Finished with a lemon vinaigrette, this recipe is as easy as it is delicious, and a satisfying answer to those days you just don’t know what to make.
Ingredients
Gorton's seafood
8 Gorton’s Fish Sticks
1 cup (165 g) pearled barley, rinsed
4 cups packed (120 g) baby spinach
1 15oz can (425 g) chickpeas, rinsed and drained
Lemon vinaigrette
Preparation
Step 1
Bring a large pot of water to a boil and simmer the barley uncovered until tender, about 30 minutes.
Step 2
Prepare Gorton’s Fish Sticks according to package instructions, bake or air fry the fish sticks until golden and crispy.
Step 3
In a large skillet sauté the chickpeas in one tablespoon of olive oil until crispy. Add the spinach and cook while mixing until wilted.
Step 4
Add the cooked barley and toss with the lemon vinaigrette.
Step 5
Serve in a bowl and top with the fish sticks. Top with crushed red pepper if you wish. Enjoy!
Featured product
Crunchy Breaded Fish Sticks
