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.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Course, Salad
Servings: 4
Author: Jenné
Ingredients
1cupfreekeh
1tspvegetable bouillon paste or 1/2 vegetable bouillon cube
2sweet potatoescubed
2tbspgrapeseed oil
1fennel bulbthinly sliced
3tbspfig Sesame Kingdom spread or tahini
juice of one lemon
1-2tbspwater
1/2tspsalt
1tspblack pepper
1cupcooked chickpeas
1cupfresh parsley and/or cilantrochopped
Instructions
Preheat oven to 350°, and line 2 baking sheets with parchment paper or a silicone mat.
Place freekeh, vegetable bouillon and 1 3/4 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.
Toss the sweet potatoes with a drizzle of oil, and spread them evenly onto the baking sheet.
Do the same with the fennel.
Roast for 30-35 minutes, or until the veggies are tender.
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.
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.