Bring a 500ml Vegetable stock to a boil and add in the pearl barley. Cook for 30 minutes. Meanwhile, blend together basil, garlic, nutritional yeast, 50 ml of water and salt until smooth and creamy. When the pearl barely is tender mix in the pesto mixture and let it come to a bubble, let the mixture thicken for two to three minutes.
For the Sweet Potato Puree, mash up the sweet potato with a fork, add the grated turmeric, coconut oil and Salt and combine until fairly smooth.
Add the radishes into a bowl and marinate with the lemon juice, zest, salt and tahini.
Place a bed of baby spinach into two bowls and arrange the components on top of the baby spinach. Sprinkle with sesame seeds and hemp seeds and drizzle with tahini.
Recipe by at https://fannythefoodie.com/2017/04/16/spring-buddah-bowls-pesto-barely-turmeric-sweet-potatoes-tahini-radishes/