Butternut Barley Bowl

Preheat the oven to 400°F. Place the barley in a medium saucepan and cover with 2 inches of water. Bring to a boil, season with salt, and cook until tender; about 22 to 25 minutes. Drain barley and toss with 2 tsp olive oil to prevent sticking.

Place the butternut squash onto a baking sheet and toss with 2 tsp olive oil. Sprinkle with salt and pepper and roast until tender and browned in places, about 18 to 20 minutes.

Slice the mini sweet peppers into very thin strips about ¼-inch thick. Add peppers to a small saucepan with the turbinado sugar, ½ cup water, apple cider vinegar, pink peppercorns, and a pinch of salt. Bring to a boil and then reduce heat to low. Simmer until the peppers are soft and the liquid is syrupy, about 10-12 minutes.

Peel and mince 2 garlic cloves. Roughly chop the parsley leaves. Destem the rosemary and mince the leaves. Thinly slice the scallions.

Add the pistachios to a large skillet over medium heat. Cook until toasted and fragrant, about 3 to 4 minutes. Add the minced garlic and vegan butter to the skillet, and cook for an additional minute. Add the cooked barley, chopped parsley, rosemary, and scallions. Season with salt and pepper and toss to combine.

Stir the baby arugula into the barley mixture and divide between four large bowls. Top herbed barley with roasted butternut and pickled peppers.