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Freekehh Bowl with Roasted Red Pepper, Walnut + Tahini Sauce
4.67 from 3 votes

Freekehh Bowl with Roasted Red Pepper, Walnut + Tahini Sauce

This yummy Freekehh Bowl recipe has Roasted Red Pepper, Walnuts, and Tahini Sauce.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 2 servings
Calories: 1027kcal


For the Roasted Red Pepper, Walnut + Tahini Sauce-

  • 3 bell peppers
  • ½ cup walnuts
  • 3 tablespoon tahini
  • 4 cloves garlic - chopped
  • 2.5 teaspoon red wine vinegar
  • 2 teaspoon sugar
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne
  • salt - I added a little less than 1 teaspoon
  • pepper - to taste

For the Roasted Cauliflower-

  • 1 head cauliflower - cut into bite size florets
  • 1.5 tablespoon olive oil
  • Mix of your favorite seasoning- I used cumin - turmeric, and chili powder
  • salt + pepper

For the Salad:

  • 1 cup freekeh - cooked according to package instructions
  • Your favorite greens - I used baby spring mix
  • 3 green onions - chopped
  • ½ cup cilantro - chopped
  • ¼ cup slivered almonds
  • ½ red or yellow bell pepper - seeded and chopped
  • 1 avocado


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
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