Recipe extract from My Green Kitchen | by Neena Truscott & Belinda MacDonald
Photography | Belle Photography/Neil Gussey
Published | by Bateman

Freekeh (pronounced free-kah) is an ancient wheat grain that is low in fat and high in protein and fibre. It’s an amazing chewy grain with a distinct flavour that’s earthy, nutty, and slightly smoky. ‘Buddha bowls’ are hearty, filling ‘all in one’ dishes usually made from greens, veges and a healthy grain. They are very flexible and a great way to use up excess produce. Roasting the veg in coconut oil until the edges get all crispy and charred – heaven! This divine dressing is oh-so-fabulous and simple to make, and packed with goodness. This has to be our dish of choice for busy mid-week meals.

2 cups freekeh
5 cups water
pinch of Himalayan pink salt
8 cups chopped mixed vegetables (eg onion, carrot, kumara, capsicum)
1-2 tbsp melted coconut oil or olive oil
1 head broccoli, cut into bite-sized florets
3-4 large kale leaves, stems removed
pinch of Himalayan pink salt
pinch of freshly ground black pepper
seaweed or seeds for sprinkling, optional

Turmeric Lemon Tahini Dressing
juice of 1 large lemon
1 tsp apple cider vinegar
1 clove garlic, crushed
¼ cup raw tahini or nut butter
1 tsp ground turmeric
¼ cup cold-pressed, extra virgin olive oil
¾ tsp Himalayan pink salt
1 tsp pure maple syrup or honey
¼ tsp cayenne pepper, optional
3-4 tbsp warm water

Preheat the oven to 200°C.

To cook the freekeh, place in a saucepan with the water and a pinch of salt and bring to the boil. Reduce the heat and gently simmer for about 15 minutes, until all the liquid is absorbed and grains are soft.

In a large bowl, toss the vegetables in the coconut oil and season with salt and pepper. Transfer to a roasting pan (don’t wash the bowl) and roast for about 30 minutes until crispy. Roast the broccoli on a tray for about 20-30 minutes, turning once during cooking, until firm but tender.

While the vegetables are roasting, make the dressing. Put all the ingredients in a small bowl or the food processor. Add water gradually and whisk or process until the dressing reaches the consistency you want.

Rub the kale leaves around the bowl that the vegetables have been in until they are lightly coated with remaining coconut oil. Tear into large pieces, sprinkle with a pinch of salt and pepper and roast for about 5-10 minutes.

Place a scoop of cooked freekeh in each bowl and top with the vegetables. Spoon some dressing over the top and sprinkle with seaweed or seeds, if desired.

Serves 4-5 (dressing makes about 1 cup)

Tip: Try serving this Buddha bowl on cauliflower ‘rice’ for a grain-free alternative to freekeh.

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