Freekeh Buddha Bowls with Tahini Lemon Dressing

Switch up your evening pasta for a delicious and nutrient-dense veggie bowl.
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freekah buddha bowl

Learn how to make this healthy veggie bowl.

To make this Buddha bowl vegan, use pure maple syrup instead of honey in the tahini dressing.

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  • Duration
  • 4Servings

Ingredients

Toss

  • 3 cups cauliflower florets 

  • 3 Tbsp. olive oil, divided 

  • 1 Tbsp. chopped fresh thyme 

  • Salt and black pepper 

  • 3 cups julienned carrots 

  • 1/2 tsp. ground cumin

Heat

  • 2 cups water

  • 1/2 tsp. kosher salt 

  • 1 cup dry freekeh (such as Bob’s Red Mill), rinsed and drained

Whisk

  • 1/3 cup tahini

  • 1/3 cup water 

  • 1/3 cup fresh lemon juice 

  • 1 Tbsp. honey or pure maple syrup 

  • 1 tsp. minced fresh garlic 

  • 1/4 tsp. ground cumin

Top

  • 1 1/2 cups chopped fresh spinach 

  • 2 avocados, sliced 

  • 1/2 cup roasted, salted pepitas 

Preparation

Preheat oven to 450° with racks in top and bottom thirds, and a baking sheet on each rack.

Toss cauliflower with 1 Tbsp.oil and thyme; season with salt
and pepper and arrange in a single layer on baking sheet from bottom rack, then return to oven.

Toss carrots with 1 Tbsp. oil and 1/2 tsp. cumin; season with salt
and pepper and arrange in a single layer on baking sheet from top rack, then return to oven. 

Roast cauliflower and carrots until tender, about 20 minutes, turning once.

Heat 2 cups water and salt in a saucepan to a boil; stir in freekeh, cover, and reduce heat to medium- low. Simmer freekeh until liquid is absorbed, about 20 minutes.

Remove freekeh from heat, let stand 5 minutes, then divide among four bowls.

Whisk together tahini, 1/3 cup water, lemon juice, remaining 1 Tbsp. oil, honey, garlic, and 1/4 tsp. cumin for the dressing; season with salt and pepper.

Top bowls of freekeh with spinach, avocados, carrots, cauliflower, and pepitas; drizzle with dressing.

Nutrition Information

  • Serving Size: 1
  • Calories: 704
  • Carbohydrate Content: 64 g
  • Cholesterol Content: 33 mg
  • Fat Content: 44 g
  • Fiber Content: 21 g
  • Protein Content: 20 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 351 mg