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Veggie Barley-Burger

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Veggie Barley-Burger

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Course: Main Course
Cuisine: American
Keyword: barley, bell peppers, chickpeas, dairy free, Quinoa, sweet potatoes, vegetarian, Veggie Burger
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 4 servings
Calories: 563kcal


  • 1 medium sweet potato
  • 1 1/2 medium bell pepper, red
  • 1/4 cup barley, pearled, dry
  • 1/4 cup quinoa, uncooked
  • 1 can chickpeas (garbanzo beans) drained
  • 2 tablespoon parsley, dried
  • 1 teaspoon cayenne or red pepper
  • 1 1/2 teaspoon cumin, ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/8 cup flour, whole wheat
  • 2 tablespoon olive oil
  • 4 medium rolls, hard
  • 2 cup spinach
  • 1 medium avocado
  • 4 apricot apricot


  • Preheat oven to 400 degrees.  Once temperature is set, toss in the sweet potato.  Cook for 40-60 minutes, or until it is tender when squeezed. 
  • Slice the peppers.  Add them to the oven the last 10 minutes of cooking time.
  • Meanwhile, cook barley and quinoa separately, as directed on package. 
  • When sweet potato is done, and cooled to touch, peel the skin off and then combine the flesh with the chickpeas, parsley, cayenne, cumin, salt, pepper, flour and 1 tablespoon of oil, in a food processor or high-powered blender. Blend well.  Mix bean mixture with cooled barley and quinoa.  
  • Heat remaining oil in a large skillet over medium heat; place 4 even scoops of mixture into hot skillet and flatten out like a patty.  Allow to brown on each side.  
  • Serve on a roll with spinach, avocado slices and roasted red pepper slices; apricots on the side. 
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Calories: 563kcal | Carbohydrates: 83g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Sodium: 941mg | Fiber: 16g | Sugar: 8g

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