This yummy Freekehh Bowl recipe has Roasted Red Pepper, Walnuts, and Tahini Sauce.

Despite my recent, new found love of quinoa (I know, I’m super late to the quinoa party train), I think I may have found a new favorite super grain called freekeh. Pronounced free-kah, freekeh is about as ancient as it comes when it comes to grains.

So, what is it? In short, it’s wheat. So, for those of you on a gluten-free diet, this is not the grain for you (thank goodness for quinoa). Freekeh is harvested when young and green and roasted over an open fire. The straw and chaff are burned and rubbed off leaving a young grain on the inside that is too moist to burn. What you’re left with is a firm, chewy, young little grain that has a very earthy and nutty taste.

It’s delicious, guys. And the perfect base for any veggie bowl.

So we know that freekeh is wheat, but what makes it so super?

Freekeh is low in fat and high in protein and fiber (twice as much as quinoa), which will help keep you feeling full, longer. It’s high in iron, calcium and zinc, B vitamins AND it acts as a prebiotic which means more happy, healthy gut bacteria (how awesome is that!).

I topped this super freekeh with loads of other healthy, yummy ingredients. Along with freekeh, the star of this power bowl is homemade Roasted Red Pepper, Walnut and Tahini Sauce. Red pepper, walnuts, tahini, garlic (and some other good stuff) all blended together to make a smooth, creamy, flavorful and healthy topping.

(side note: I also used this sauce as the base for pizza and it was delicious. Multi-purpose sauce, my favorite!)

The great thing about bowls are you can add pretty much whatever you want, but I chose to include roasted cauliflower, mixed salad with chopped bell pepper, avocado (oh avocado, how I love thee!), cilantro and slivered almonds.

Bing, Bang, BOOM! So good!