Freekeh Buddha Bowls with Tahini Lemon Dressing

Published on 12. March, 2019

Switch up your evening pasta for a delicious and nutrient-dense veggie bowl.

To make this Buddha bowl vegan, use pure maple syrup instead of honey in the tahini dressing.

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  • Duration
  • 4Servings
  • Ingredients


    • 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


    • 2 cups water

    • 1/2 tsp. kosher salt 

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


    • 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


    • 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.

    Nutrition Information

    • Serving Size: 1
    • Calories: 704
    • Carbohydrate Content: 64 g
    • Cholesterol Content: 33 mg
    • Fat Content: 44 g
    • Fiber Content: 21 g
    • Protein Content: 20 g
    • Saturated Fat Content: 6 g
    • Sodium Content: 351 mg