Hearty Freekeh Bowl
We layer Freekeh with kale, roasted beets and hemp seeds for a Mediterranean inspired bowl. The best part about this recipe is the roasted garlic dressing. We dry roast the garlic in a pan, so you get that roasted garlic flavor, but in a fraction of a time. Happy cooking!
Makes 2 servings
4 cloves of garlic
3/4 cup of freekeh
1/2 bunch of kale
1 tablespoon of red wine vinegar
1 tablespoon of sweet mustard
1 tablespoon of nutritional yeast
5 tablespoons of olive oil
2 cups of water
2 tablespoons of hemp seeds
1/2 teaspoon of dry thyme
Preheat the oven to 425 F. Peel the beets, then cut them into quarters. Rinse freekeh with cold water. Preheat a saucepan over medium heat. Once hot add 1 tablespoon of oil and then add the freekeh, a pinch of salt and stir for about 2-3 minutes. Then add 2 cups of water and bring to a boil. Cover and cook on medium heat for 20-25 minutes, until all of the liquid has been absorbed.
Toss the beets with a splash of olive oil, salt, pepper, and thyme. Then wrap the beets in aluminum foil and place in the oven for about 20-25 minutes.
Preheat a pan over medium heat and once hot, add the unpeeled garlic and dry roast for 10-15 minutes, flipping once.
In a small bowl combine the red wine vinegar, sweet mustard, nutritional yeast, olive oil and salt and pepper. Once the garlic is done, peel it then chop finely and add to the bowl with the rest of the dressing ingredients. Mix well.
Roughly chop the kale. Preheat a large pan over medium heat. Once hot, add 1 tablespoon of oil and add the kale. Season with salt and pepper and saute for about 1-2 minutes.
To assemble, mix freekeh and kale with the dressing. Split between 2 plates, layer with the beets and top with hemp seeds. Enjoy!