A hearty and nutritious vegetarian grain bowl featuring smoky freekeh, tender roasted cauliflower, and protein-rich chickpeas, all brought together with a creamy lemon-tahini dressing. A perfect balanced meal for a satisfying lunch or light dinner.
*L’immagine è solo a scopo illustrativo e può differire dal risultato reale (generata con IA).*
Ingredienti
- 150g cracked freekeh
- 400ml water or vegetable broth
- 1 small head cauliflower (approx. 400g), cut into florets
- 1 can chickpeas (approx. 240g drained), rinsed
- 1 tablespoon (15ml) olive oil
- 50g pomegranate seeds
- 1 small bunch fresh parsley, chopped
- 2 tablespoons (30g) tahini
- 1 lemon, for juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Disponibile per i membri NutriPro.
Istruzioni
- 1.Preheat your oven to 200°C. On a baking tray, toss the cauliflower florets with the olive oil, ground cumin, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized at the edges.
- 2.While the cauliflower roasts, cook the freekeh. Rinse the grain, then combine it with 400ml of water or broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
- 3.Prepare the dressing. In a small bowl, whisk together the tahini, juice of one lemon, and the minced garlic. Gradually add 2-3 tablespoons of water, whisking continuously until you achieve a smooth, pourable consistency. Season with a pinch of salt.
- 4.Once the freekeh is cooked, fluff it with a fork. In a large serving bowl, combine the warm freekeh, roasted cauliflower, rinsed chickpeas, chopped parsley, and pomegranate seeds.
- 5.Drizzle the lemon-tahini dressing over the salad and toss gently to combine everything. Serve immediately while warm.
Informazioni nutrizionali
Perché questa ricetta
This recipe is a powerhouse of plant-based nutrition, featuring fiber-rich freekeh and chickpeas for digestive health and sustained energy. Roasted cauliflower provides essential vitamins, while the tahini dressing adds healthy fats and minerals like calcium.
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