This Roasted Pumpkin Za’atar Spinach Barley Bowl is one of those super filling and comforting dishes perfect for cold winter days, but also if you have it cold as summer salad (with raw spinach). It’s loaded with seasonal ingredients which are in it’s highly nutritional point.

Roasted Pumpkin Za’atar Spinach Barley Bowl With Tahini Dressing [Vegan]





Cooking Time





For the Bowl:

  • 1 small pumpkin cut into cubes
  • 1 teaspoon za'atar spice
  • 1/2 red onion sliced
  • 1 garlic clove
  • 1 handful pumpkin seeds
  • 1 and a half cups barley, cooked (or 3/4cup raw)
  • 3 handfuls fresh baby spinach
  • Extra virgin olive oil
  • Salt
  • Freshly cracked black pepper

For the Tahini Dressing:

  • 2 teaspoons tahini
  • 1 teaspoon apple cider vinegar
  • Water
  • Salt
  • Freshly cracked black pepper


  1. To roast the pumpkin, place the dices on a oven tray, drizzle with olive oil and za'atar spice. Bake for 30-40 minutes until soft and a bit brown.
  2. Meanwhile, in put a pan over a medium-low heat. When hot, add olive oil, sliced onion and garlic and sautée until onion is cooked.
  3. Turn up the heat and add the pumpkin seeds and toast for a couple of minutes.
  4. If using raw barley, rinse it and boil it in a pan with plenty of water. If using already boiled barley, add it to the pan with the onion mix and stir to coat well the barley with the oil. Season.
  5. Turn off the heat, add spinach, cover and let them wilt with the leftover heat.
  6. Now prepare the dressing by whisking tahini, apple vinegar, water, salt and pepper. Add as much water as need it to make it a bit thin.
  7. When the pumpkin is roasted, add it to the barley pan, stir and add the dressing.
  8. Serve immediately.

Nutritional Information

Per Serving: Calories: 438 | Carbs: 54g | Fat: 22g | Protein: 17g | Sodium: 44mg | Sugar: 5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.