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Freekeh Feast Bowl

Freekeh Feast Bowl

With Harissa-Roasted Veggies, Greek Yogurt, and Pistachios

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Get your freekeh on! This supergrain, which is a type of wheat, is definitely worth vibing to because it packs plenty of healthful fiber and protein. Plus, it’s got an amazing flavor that’s a bit earthy and smoky. In this recipe, it’s joined by even more powerhouse ingredients, like pistachios, feta cheese, and roasted bell peppers and carrots with harissa. Now that’s the deal-io.

Tags:Spicy
Allergens:WheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

Carrots

1 unit

Bell Pepper

1 unit

Shallot

¼ ounce

Parsley

1 unit

Lemon

2 teaspoon

Harissa Powder

½ cup

Freekeh

(ContainsWheat)

1 ounce

Pistachios

(ContainsTree Nuts)

1 teaspoon

Za'atar Spice

4 ounce

Yogurt

(ContainsMilk)

½ cup

Feta Cheese

(ContainsMilk)

Not included in your delivery

8 teaspoon

Olive Oil

0.13 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat44 g
Saturated Fat8 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber16 g
Protein24 g
Cholesterol25 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Peeler
Small Bowl
Baking Sheet
Small Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Bring a medium pot of generously salted water to a boil. Peel carrots and halve lengthwise, then slice crosswise into ½-inch-thick pieces. Halve, core, and seed bell pepper, then cut into ½-inch-wide strips. Halve, peel, and thinly slice shallot. Chop parsley. Zest lemon, then halve; squeeze juice into a small bowl.

2

Toss bell pepper and carrots on a baking sheet with a drizzle of olive oil, a pinch of salt and pepper, and 1 to 2 tsp harissa, depending on how much spice you like. Roast in oven until tender, about 20 minutes.

3

Once water is boiling, add freekeh to pot. Boil until tender, 20-25 minutes. Drain and return freekeh to pot.

4

Place shallot in another small bowl with 1 TBSP lemon juice, a pinch of salt, and a pinch of sugar. Toss to coat. Set aside to marinate. Place pistachios, a drizzle of olive oil, and half the za’atar in a small pan. Place pan over medium-high heat and toast pistachios, tossing frequently, until aromatic and a warm golden-brown shade, about 5 minutes.

5

Mix lemon zest, a large pinch of salt, and 2 TBSP olive oil with remaining lemon juice in bowl. In another small bowl, stir together yogurt, feta cheese, and remaining za’atar. Stir in water 1 tsp at a time until mixture has a consistency that’s thick and creamy but not stiff.

6

Pour lemon dressing over freekeh in pot and stir to coat. Divide between plates, then arrange veggies on top. Dollop with feta sauce. Garnish with shallot, pistachios, and parsley.