Roasted Sweet Potato & Fennel Freekeh Pilaf
Prep time
Cook time
Total time
Freekeh is roasted green cracked wheat. Find it at health food stores and online. I love it for its smoky taste and heartiness. If you do not have freekeh use quinoa, brown rice, farro, or millet. If you'd rather not turn on the oven, try grilling the sweet potatoes and fennel bulb. When grilling sweet potato cut it into wedges, and parboil before grilling.
Serves: 4
  • 1 cup freekeh
  • 1 tsp vegetable bouillon paste or ½ vegetable bouillon cube
  • 2 sweet potatoes, cubed
  • 2 tbsp grapeseed oil
  • 1 fennel bulb, thinly sliced
  • 3 tbsp fig Sesame Kingdom spread or tahini
  • juice of one lemon
  • 1-2 tbsp water
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 cup cooked chickpeas
  • 1 cup fresh parsley and/or cilantro, chopped
  1. Preheat oven to 350°, and line 2 baking sheets with parchment paper or a silicone mat.
  2. Place freekeh, vegetable bouillon and 1¾ cups water in a sauce pan. Bring to a boil. Reduce heat to low-medium, and cook on a simmer for 20-25 minutes, until freekeh is fluffy and tender.
  3. Toss the sweet potatoes with a drizzle of oil, and spread them evenly onto the baking sheet.
  4. Do the same with the fennel.
  5. Roast for 30-35 minutes, or until the veggies are tender.
  6. To make the sesame seed dressing: combine the sesame spread, lemon juice, water, salt, and pepper in a small mixing bowl and use a fork or small whisk to blend until creamy.
  7. Once the veggies and grains are cooked, add them to the same bowl, and toss. Add the chickpeas, sesame dressing, and fresh herbs, and toss well.
  8. Season to taste with more salt or lemon juice.
Recipe by Sweet Potato Soul by Jenné Claiborne at