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
Ingredients
- 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
Instructions
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To roast cauliflower, preheat oven to 400 degrees F.
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Toss cauliflower florets with olive oil and lime juice so they are covered in light, even layer of oil.
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Season with salt and pepper and arrange florets in single layer on large, rimmed baking sheet.
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Roast until florets are deeply golden on edges (about 30-35 minutes), tossing halfway through.
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To roast Brussels sprouts, preheat oven to 400 degrees F.
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Line 9x13 or larger baking sheet or pan with foil or parchment paper for easy cleanup.
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Boil water.
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Remove any yellow or brown outer leaves from Brussels sprouts, cut off stems, and cut in half.
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Blanch sprouts by soaking in boiling water for 1-2 minutes followed by soaking in iced water to stop cooking process.
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Drain sprouts and pat dry.
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In large bowl toss sprouts, olive oil, lemon juice, salt, and pepper until well combined.
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When all sprouts are coated in oil, spread onto lined baking dish or sheet to roast.
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Roast for 45 minutes, stirring every 10-15 minutes with spatula or large spoon to ensure even browning.
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To cook freekeh, warm 1 tablespoon olive oil in heavy-bottomed saucepan.
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Add almonds and cook, stirring occasionally, until fragrant and turning golden on the edges (about 3 minutes).
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Add freekeh and sauté for 2 minutes, then add garlic, cumin, coriander, and salt, and sauté for 1 more minute.
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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).
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Drain excess liquid, cover, and set aside for 5 minutes. Fluff with fork and season with salt and pepper to taste.
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To make dressing, in bowl stir together tahini, lemon juice, garlic, and red pepper flakes.
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Whisk in water until you have smooth, blended tahini sauce.
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Season generously with salt and black pepper.
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To assemble individual bowls, top bed of cooked freekeh with roasted cauliflower and Brussels sprouts.
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Drizzle tahini sauce generously over dish and top with sprinkling of chopped fresh herbs and sesame seeds.
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Serve immediately.