This Mango Sweet Potato Pearl Barley salad requires only 8 ingredients and is simple to make, fresh, filling, super healthy, and SO delicious.
It took me a while to warm up to mangos. When I first tried them, I thought the flavour was too intense and the smooth consistency wasn’t for me.
That was four years ago. When I tried it again several months later, I loved it. Just another example of how my tastebuds completely changed when I shifted from a traditional, meat- and starch-based diet to a wholesome, and later, 100% plant-based diet.
I can’t even begin to express how picky I was growing up. I’d have the same simple meals over and over again. My dad must have hated it. He’s all about experimenting in the kitchen. My mom, on the other hand, must have loved it. She’s all about simple, classic meals.
Out of the blue about four years ago, I decided to eat a little (read: a LOT) healthier. That meant replacing some of the refined grains with whole grains and vegetables. To my surprise (and my parents!), my tastebuds changed almost overnight, and I fell in love with all things green and healthy. Except for olives. I still can’t stand those.
This recipe combines my love for mangos and sweet potato. The combo of those two truly is amazing.
To make this recipe, you’ll only need 8 ingredients and 35 minutes.
It starts with roasting the sweet potatoes. I decided to merely sprinkle them with salt and pepper, but you can definitely season them with other spices as well. I love the combo of sweet potatoes and paprika.
While the oven is doing its thing, you cook the pearl barley. Simply bring water to a boil in a small sauce pot, add the pearl barley, and allow it to simmer for about 15 minutes.
Then comes the mango aka the best part about this dish. The recipe calls for 1 mango but to be honest, not all of the mango made its way to the salad. I simply couldn’t resist eating some of it.
For the add-ins, I went with spring onion, cucumber, and lemon juice. They all help balance out the sweetness of both the mango and sweet potatoes.
I hope you’ll love this dish. It’s fresh, easy to prepare, filling, super nutritious, and SO tasty!
It makes for the perfect summer meal. I recommend having it with falafels, black bean patties, or a generous scoop of hummus for a nice protein boost, but it’s also super delicious and filling on its own.
If you try this Mango Sweet Potato Pearl Barley dish, I’d love to hear how it goes. Leave me a comment, rate it or snap a picture of it and share it with me on Instagram using the hashtag #themostlyhealthy. Bon appetite!
- 1 medium sweet potato (about 300 g)
- 1 cup pearl barley (190 g)
- 1 mango
- 1 spring onion
- 1/3 cucumber (about 1 cup when chopped)
- 1/2 lemon, the juice
Preheat the oven to 180 degrees Celsius (355 Fahrenheit).
Chop the sweet potatoes into bite-size pieces and spread them out on a baking tray aligned with parchment paper. Sprinkle a pinch of salt and pepper.
Place in the oven and roast them for 20-25 minutes or until tender.
In the meantime, bring the water to a boil in a small saucepan. Add the pearl barley and allow to simmer for 15 minutes or until tender. I prefer when pearl barley has a slight bite to them. I find 15 minutes to be the perfect amount of cooking time.
Cut the mango, spring onion, cucumber into bite-size pieces.
Once the sweet potatoes and pearl barley are done, allow both to cool for about 5-10 minutes before mixing them with the mango, spring onion, and cucumber.
Finish it off by mixing everything with the lemon juice.
Best when fresh, but leftovers can be stored for 1-2 days in the fridge.