Sweet potato grain bowl with caramelized plums

Step 1/5

• ¼ clove garlic
• ¼ onion
• 300 g sweet potatoes
• 150 g plums

• oven
• knife
• cutting board
• peeler

Preheat oven to 180°C/360°F. Finely chop garlic and onion. Peel and dice sweet potatoes. Halve and pit plums.

Step 2/5

• 1½ tbsp vegetable oil
• salt
• sugar

• large bowl
• baking sheet

In a large bowl, combine sweet potatoes with vegetable oil and season with some salt and sugar. Transfer to a baking sheet and bake for approx. 25 min. at 180°C/360°F.

Step 3/5

• 25 g sugar
• white wine
• 50 ml water
• 1½ tbsp lemon juice
• 1½ tbsp walnut oil
• salt
• pepper

• pot
• fine sieve
• bowl

Add sugar to a pot and let melt and caramelize, swirling the pot as needed. Deglaze with half the white wine and water and let simmer briefly, approx. 2 min. Add plums and cook for approx. 10 min. over low heat. Remove from heat and let cool in the pot. Drain through a fine sieve set over a bowl to reserve the liquid. Combine the liquid with lemon juice and walnut oil to make a dressing, and season with salt and pepper.

Step 4/5

• 1 tbsp olive oil
• 50 g barley
• 25 ml white wine
• 250 ml vegetable broth

• pot
• cooking spoon

Add olive oil to a pot over medium heat. Add garlic and onion and sauté until translucent. Add pearl barley and fry for 2 min., stirring constantly. Deglaze with remaining white wine. Add half of the vegetable broth to the pot and let simmer over medium heat until fully absorbed. Repeat with the remaining broth so that barley cooks for approx. 20 min.

Step 5/5

• ½ tbsp unsalted butter
• 50 g baby spinach
• 25 g walnuts (for serving)
• salt
• pepper
• lemon juice (for serving)

Add butter to the pot and mix to combine. Season with salt, pepper, and a few drops of lemon juice. Serve with roasted sweet potatoes, caramelized plums, baby spinach, and walnuts and the dressing. Enjoy!

Enjoy your meal!