Barley and Microgreen stuffed Sweet Potatoes

barley sweet potatos with microgreens

Lately my Instagram feed has been bringing me tons of gorgeous pictures of stuffed sweet potatoes. I drool over every one of them, but due to a years of eating lackluster stuffed Russet potatoes, I was reluctant to make my own. It was the color that eventually broke me. That rich, warm, earthy orange flesh was screaming to be eaten. 

A little recipe searching and I set out to try the Minimalist Baker's Quinoa Stuffed Sweet Potato recipe, but since, in my usual fashion, I forgot everything on my shopping list except for sweet potatoes, I just had to wing it with what I had on hand. The result was a total winner, I made a big batch to keep some leftovers throughout the week, but I polished them all off within hours. That good. The combination of sweetness from the potato with the acidity of the lemon in the dressing pairs so well, and the al dente barley and microgreens provide a nice textural contrast to an otherwise "mush" dish.

Give it a try, I hope you enjoy it as much as I did!


  • 10 sweet potatoes, small to medium in size

For the seasoned barley:

  • 1 1/2 C barley, uncooked, rinsed well
  • 2-2 1/2 C vegetable broth or water
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt

For the avo-lantro sauce

  • 1 ripe avocado, pitted and peeled
  • Juice and zest of one lemon
  • 2 Tbs cilantro leaves
  • 1 Tbs red onion, chopped
  • sea salt to taste
  • water to thin

And for assembling:

  • Microgreens! I used a mix of Purple Sango radish, red cabbage, and crimson tide, but choose your favorites for this dish!


Heat up your oven to 400°F and toss in your washed sweet potatoes, skin on. Let them cook til they are nice and soft. my small potatoes took between 30-45 minutes to cook, just check on them every 10 minutes or so til the insides are mush. Remove from the oven and set aside to cool.

While those are cooking, combine the barley and the broth or water in a medium pot with a lid. Boil, reduce heat, add cumin, oregano, garlic and onion powder, and salt, and cover and let simmer for a good bit, maybe 45 min or so. When the barley is al dente, drain off any extra liquid, give it a quick stir, check for seasoning, and set aside.

For the avo-lantro dressing, get out your blender and throw in your avocado, lemon juice and zest, cilantro, and red onion and a little water to help get it blending. Scrape down the blender sides as needed and process until nice and creamy. Add salt to taste. Set aside.

When your sweet potatoes, barley, and dressing are ready, go ahead and start assembling: with a sharp knife, slice off the top 1/3 or so of the potato, then with a small spoon, scoop out some of the flesh, making a little sweet potato boat. Layer in a small handful of microgreens (I used red cabbage here), stuff with cooked barley, and drizzle generously with dressing. Top with more microgreens (crimson tide mustard), and serve alongside a microgreen salad (purple sango).

Bon appétit, friends! If you want to share your creations with us, use the hashtag #addictedtomicrogreens. We love to see what others create with their micros!

♡ AK