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.
Loving this recipe? Sign up for Cuisine at Home’s newsletter
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.
- 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