1

Gather ingredients. Preheat oven to 425F.

2

Black Barley is traditional to African cuisine. If you can't find it, substitute with regular barley, farro, or wild rice.

3

To cook the barley: Place the barley in a medium pot with 1 1/2 cups water. Cover, bring to a simmer and cook until tender, about 25 minutes.

4

To roast the vegetables: Dice the sweet potato and thinly slice the onion.

5

Spread the sweet potato and onion into a single layer on a baking sheet. Roast at 425 for about 25 minutes, stirring halfway through.

6

When the sweet potatoes are tender and the onion lightly browned, remove from the oven and set aside.

7

To make the Coconut Berbere dressing: Combine the coconut milk and Berbere spices in a small bowl.

8

Whisk together and set aside.

9

When the barley is tender, turn off the heat, remove the lid and let excess water steam off.

10

While still warm, combine the barley, roasted sweet potatoes and onion, Coconut Berbere dressing, green peas, and cilantro. Toss well to combine. Taste to check seasoning.

11

Enjoy warm.