Food & Drink Magazine

Baked Sweet Potato with Barley and Beans

By Veronica46

Sweet potatoes are so good for your health.  Need some inspiration on making them? This meatless option is sure to please. IMGP9836

We have a few more weeks until Easter is here. For me this Lent ran a lot smoother than in other years. I think it is because I planned everything and actually had a menu instead of winging it. I think I may have dropped a few pounds too. Some Catholics continue with the meatless Friday theme all throughout the year. There is lots of inspiration on my page and other on the internet to help guide you recipe wise anyway.

This Sweet Potato with Barley and Beans was a delicious way to get some healthy food in your body without breaking the bank. The recipe makes a ton and can be a filling for almost anything.


Below is a video on what I did to make this meal happen. It couldn’t be any simpler.

Print Recipe


2 cups vegetable stock
1 cup barley
1 cup corn
1/4 cup onions diced optional
1 can black beans
1 teaspoon red pepper flakes optional
1 clove garlic optional
1 teaspoon cumin
1 teaspoon chili powder
1 can diced rotel tomatoes with chilies
1 medium sweet potato cooked
3 oz cheddar cheeses
sour cream
cilantro optional


Combine stock, barley corn, onions, black beans, pepper flakes, cumin, chili powder and tomatoes in a slow cooker. Cook on low 3-4 hours or until barley is done. Cook sweet potato in the microwave on medium for 5 minutes. Potato should be soft to the touch. Cut potato in half and spoon barley mixture down the center of the potato. Sprinkle with cheese and spoon salsa and sour cream over the top.

Peace be with you,


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