Freekehh Bowl with Roasted Red Pepper, Walnut + Tahini Sauce
This yummy Freekehh Bowl recipe has Roasted Red Pepper, Walnuts, and Tahini Sauce.
Servings: 2 servings
For the Roasted Red Pepper, Walnut + Tahini Sauce-
For the Roasted Cauliflower-
For the Roasted Red Pepper, Walnut and Tahini Sauce-
Heat oven to high broil. Place bell peppers on a rimmed baking sheet and broil for 10-12 minutes, turning occasionally so that all sides are equally cooked. Allow bell peppers to cool, then remove seeds and any rough skin.
Place roasted peppers and remaining ingredients in the bowl of a food processor and blend until smooth and creamy.
Serve with chips, smeared on your favorite sandwich, topped on a bed of grilled vegetables or in a Buddha bowl, and as a pizza sauce (trust me, it's good!).
For the Cauliflower-
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. In a large bowl toss cauliflower florets with olive oil and spices. Toss to coat. Transfer cauliflower to baking sheet, leaving space between each piece. Bake at 400 degrees for 20-25 minutes, or until cauliflower is fully cooked and golden on top. Remove from oven and allow time to cool while you build the rest of the salad.
Build the Salad-
Place a scoop of cooked freekeh in the base of a large shallow bowl. Add desired amount of greens (usually 1-2 cups), cilantro, green onion and bell pepper on one side of the bowl and cauliflower on the other. In the middle, top with a big scoop of red pepper sauce and slivered almonds. Dig in!
Calories: 1027kcal | Carbohydrates: 95g | Protein: 33g | Fat: 65g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 46mg | Potassium: 1509mg | Fiber: 25g | Sugar: 17g | Vitamin A: 6350IU | Vitamin C: 325.6mg | Calcium: 196mg | Iron: 6.2mg