Freekeh Vegetable Bowl
Freekeh Vegetable Bowl
I love having leftovers from dinners so I can mix and match different foods and get creative with different textures and flavors for lunch the next day. One recent afternoon I had some leftover cooked freekeh (I often batch cook a grain or seed so that we have it all week) plus cauliflower and Brussels sprouts, so I put it all in a bowl, whipped up a tahini dressing and voila! I had an amazing lunch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Allergens: Tree Nuts, Wheat
- Servings: 6
- 1 large cauliflower (sliced into bite-size florets)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- Salt & freshly ground black pepper
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup almonds (slivered or sliced)
- 1 1/4 cups freekeh (cracked)
- 2 cloves garlic (pressed or minced)
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 3 1/2 cups vegetable stock
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice
- 1 clove garlic (pressed or minced)
- 1 pinch Red pepper flakes
- 1/3 cup water
- 1 handful fresh parsley leaves (chopped)
- Sesame seeds
To roast cauliflower, preheat oven to 400 degrees F.
Toss cauliflower florets with olive oil and lime juice so they are covered in light, even layer of oil.
Season with salt and pepper and arrange florets in single layer on large, rimmed baking sheet.
Roast until florets are deeply golden on edges (about 30-35 minutes), tossing halfway through.
To roast Brussels sprouts, preheat oven to 400 degrees F.
Line 9x13 or larger baking sheet or pan with foil or parchment paper for easy cleanup.
Remove any yellow or brown outer leaves from Brussels sprouts, cut off stems, and cut in half.
Blanch sprouts by soaking in boiling water for 1-2 minutes followed by soaking in iced water to stop cooking process.
Drain sprouts and pat dry.
In large bowl toss sprouts, olive oil, lemon juice, salt, and pepper until well combined.
When all sprouts are coated in oil, spread onto lined baking dish or sheet to roast.
Roast for 45 minutes, stirring every 10-15 minutes with spatula or large spoon to ensure even browning.
To cook freekeh, warm 1 tablespoon olive oil in heavy-bottomed saucepan.
Add almonds and cook, stirring occasionally, until fragrant and turning golden on the edges (about 3 minutes).
Add freekeh and sauté for 2 minutes, then add garlic, cumin, coriander, and salt, and sauté for 1 more minute.
Add vegetable broth, raise heat and bring mixture a boil, then reduce heat to medium low, cover, and cook, stirring occasionally and reducing heat as necessary to maintain gentle simmer until freekeh is tender to bite (about 20-25 minutes).
Drain excess liquid, cover, and set aside for 5 minutes. Fluff with fork and season with salt and pepper to taste.
To make dressing, in bowl stir together tahini, lemon juice, garlic, and red pepper flakes.
Whisk in water until you have smooth, blended tahini sauce.
Season generously with salt and black pepper.
To assemble individual bowls, top bed of cooked freekeh with roasted cauliflower and Brussels sprouts.
Drizzle tahini sauce generously over dish and top with sprinkling of chopped fresh herbs and sesame seeds.