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Overhead view of a freekeh bowl topped with roasted sweet potato, chickpeas and zucchini with tahini drizzle

Roasted Vegetable Freekeh Salad Bowls with Lemon Tahini

Chewy cracked freekeh topped with roasted sweet potato, zucchini, pepper and chickpeas, finished with a lemon tahini dressing. Makes 4 bowls that keep well for meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 306
Ingredients Method Notes

Ingredients
  

Freekeh
  • 200 g cracked freekeh (about 1 1/4 cups); rinsed
  • 500 ml water (2 cups)
  • 1/4 tsp fine salt
Roasted vegetables
  • 400 g sweet potato scrubbed, cut into 2 cm cubes
  • 1 red onion medium (150 g); cut into wedges
  • 250 g zucchini (1 medium); cut into 2.5 cm pieces
  • 200 g red bell pepper (1 large); cut into 2.5 cm pieces
  • 1 can canned chickpeas (400 g, about 240 g drained); rinsed and patted dry
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
Lemon tahini dressing
  • 3 tbsp tahini (45 g); well stirred
  • 3 tbsp lemon juice from about 1 1/2 lemons
  • 3 tbsp water plus more to thin
  • 1 garlic small clove; finely grated
  • 1 tsp maple syrup
  • 1/4 tsp fine salt
To serve
  • 60 g baby spinach
  • 30 g pumpkin seeds (about 3 tbsp)
  • 15 g flat-leaf parsley roughly chopped

Method
 

  1. Heat the oven to 220 C / 425 F with racks in the upper and lower thirds. Cut the sweet potato into 2 cm cubes, the red onion into wedges, and the zucchini and pepper into 2.5 cm pieces.
  2. Toss the vegetables and the dried chickpeas with the olive oil, cumin, smoked paprika, 1/2 tsp salt and the pepper. Divide between two 33 x 46 cm / 13 x 18 inch sheet pans in a single layer with space between the pieces. Roast for 30 minutes, tossing and swapping the pans between racks at 15 minutes, until the sweet potato is tender and the edges are browned.
  3. Five minutes after the vegetables go in, combine the rinsed freekeh, water and 1/4 tsp salt in a 2-quart / 1.9 L saucepan. Bring to a boil, then cover, reduce to low, and simmer for 18 to 20 minutes until the water is absorbed and the grains are tender with a slight chew. Take off the heat, keep covered for 5 minutes, then fluff with a fork.
  4. While everything cooks, whisk the tahini, lemon juice, 3 tbsp water, garlic, maple syrup and 1/4 tsp salt in a small bowl until smooth. Add more water a teaspoon at a time until it falls off a spoon in a slow ribbon. Toast the pumpkin seeds in a dry 20 cm / 8-inch skillet over medium heat for 2 to 3 minutes until they pop and smell nutty.
  5. Divide the spinach and freekeh between four bowls. Top with the roasted vegetables and chickpeas, drizzle with the lemon tahini, and finish with the toasted pumpkin seeds and parsley.

Notes

  • Roast on two pans, not one, or the vegetables steam instead of brown.
  • Use cracked freekeh. Whole freekeh needs about 40 minutes and more water.
  • Rinse and dry the chickpeas before oiling so they crisp at the edges.
  • Dress the bowls right before eating so the spinach stays bright.