A vibrant and nutrient-packed vegetarian bowl featuring smoky freekeh, tender roasted sweet potatoes, and crispy chickpeas, all drizzled with a creamy lemon-tahini dressing. A perfect balanced meal for any day of the week.
Ingrédients
- 150g freekeh
- 400g sweet potato, cut into 2cm cubes
- 1 can (400g) chickpeas, rinsed and drained
- 100g kale, tough stems removed
- 30ml olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 60g tahini
- 1 lemon, juiced
- 1 clove garlic, minced
- 30g pumpkin seeds
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking tray, toss the sweet potato cubes and chickpeas with 20ml of olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes, until the sweet potato is tender and the chickpeas are crispy.
- 2.While the vegetables are roasting, cook the freekeh. In a small pot, combine the freekeh with 375ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed.
- 3.Prepare the dressing and kale. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 3-4 tablespoons of water until you have a smooth, pourable consistency. Season with salt. In a large bowl, add the kale and the remaining 10ml of olive oil and a squeeze of lemon juice. Massage with your hands for a minute to soften the leaves.
- 4.Assemble the bowls. Divide the cooked freekeh between two bowls. Top with the massaged kale, roasted sweet potatoes, and crispy chickpeas.
- 5.Drizzle generously with the lemon-tahini dressing and sprinkle with pumpkin seeds before serving.
Informations nutritionnelles
Pourquoi cette recette
This recipe is exceptionally nutritious, offering a complete protein profile from the combination of freekeh and chickpeas. It's rich in dietary fiber for digestive health, packed with vitamins from sweet potato and kale, and provides healthy fats from tahini.
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