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Freekeh Vegetable Bowl


Freekeh Vegetable Bowl

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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.  
Servings: 6
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes


  • 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 a light, even layer of oil. 
  • Season with salt and pepper and arrange florets in a single layer on a large, rimmed baking sheet. 
  • Roast until florets are deeply golden on the edges (about 30-35 minutes), tossing halfway through.
  • To roast brussels sprouts, preheat oven to 400 degrees F. 
  • Line a 9x13 or larger baking sheet or pan with foil or parchment paper for easy cleanup. Set aside.
  • 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 a spatula or large spoon to ensure even browning.
  • To cook freekeh, warm 1 tablespoon olive oil in a 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, and bring the mixture to a boil. Reduce heat to medium-low, cover, and cook. Stir occasionally and reduce heat as necessary to maintain a gentle simmer until freekeh is tender to bite (about 20-25 minutes). 
  • Drain excess liquid, cover, and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
  • To make the dressing, in a 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 the dish and top with a sprinkling of chopped fresh herbs and sesame seeds. 
  • Serve immediately.