Freekeh Buddha Bowls with Tahini Lemon Dressing

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

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

Loving this recipe? Sign up for Cuisine at Home’s newsletter

30 min



  • 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


  • 2 cups water

  • 1/2 tsp. kosher salt 

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


  • 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


  • 1 1/2 cups chopped fresh spinach 

  • 2 avocados, sliced 

  • 1/2 cup roasted, salted pepitas 


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