Vegan Barley & Roasted Sweet Potato Salad with Pine Nuts & Tahini-Sumac Vinaigrette
It was rare to have two sweet potato in the refrigerator without purpose. I could make sweet potato pie or bread, but I didn't have a dinner plan. So I started browsing savory sweet potato recipes, and luckily found this on a lovely home-cooking blog, Kalyn's Kitchen.com. The recipe used Farro, but I didn't have Farro, so replaced it with Barley. Also, since I didn't have commercial Spike Seasoning, I mixed in so many different spices and herbs randomly. I won't be able to recreate the same taste. Instead of green onion, I added fresh chives from our garden. The result was bravo! Served at room temperature, it was a wonderful dinner on an early Summer day.
