Roasted Winter Vegetable Barley Bowls

INGREDIENTS

1 cup

pearl barley

3 cups

low-sodium vegetable broth

large ripe avocado (peeled and cubed)

1/2 cup

shelled roasted pumpkin seeds (pepitas)

black garlic vinaigrette (for serving)

small butternut squash (peeled and cubed)

small beets (peeled and cubed)

1 tbsp

olive oil (divided)

1/3 tsp

ground turmeric (divided)

salt and pepper

2 tsp

olive oil

3 cloves

garlic (thinly sliced)

1/3 tsp

salt

1 lb

baby spinach (washed and dried)

1/8 tsp

coconut sugar ((optional))