Freekeh Buddha Bowls with Tahini Lemon Dressing

Toss

• 3 cups cauliflower florets 

• 3 Tbsp. olive oil, divided 

• 1 Tbsp. chopped fresh thyme 

• Salt and black pepper 

• 3 cups julienned carrots 

• 1/2 tsp. ground cumin

Heat

• 2 cups water

• 1/2 tsp. kosher salt 

• 1 cup dry freekeh (such as Bob’s Red Mill), rinsed and drained

Whisk

• 1/3 cup tahini

• 1/3 cup water 

• 1/3 cup fresh lemon juice 

• 1 Tbsp. honey or pure maple syrup 

• 1 tsp. minced fresh garlic 

• 1/4 tsp. ground cumin

Top

• 1 1/2 cups chopped fresh spinach 

• 2 avocados, sliced 

• 1/2 cup roasted, salted pepitas 

Preheat oven to 450° with racks in top and bottom thirds, and a baking sheet on each rack.

Toss cauliflower with 1 Tbsp.oil and thyme; season with salt
and pepper and arrange in a single layer on baking sheet from bottom rack, then return to oven.

Toss carrots with 1 Tbsp. oil and 1/2 tsp. cumin; season with salt
and pepper and arrange in a single layer on baking sheet from top rack, then return to oven. 

Roast cauliflower and carrots until tender, about 20 minutes, turning once.

Heat 2 cups water and salt in a saucepan to a boil; stir in freekeh, cover, and reduce heat to medium- low. Simmer freekeh until liquid is absorbed, about 20 minutes.

Remove freekeh from heat, let stand 5 minutes, then divide among four bowls.

Whisk together tahini, 1/3 cup water, lemon juice, remaining 1 Tbsp. oil, honey, garlic, and 1/4 tsp. cumin for the dressing; season with salt and pepper.

Top bowls of freekeh with spinach, avocados, carrots, cauliflower, and pepitas; drizzle with dressing.