Smoky Harissa Freekeh & Roasted Root Vegetable Power Bowl with Tahini-Orange Drizzle

Ingredients

• 0.5 cup Freekeh
• 1 medium Sweet Potato
• 1 small Parsnip
• 1 medium Carrot
• 0.5 can Chickpeas
• 2 tbsp Olive Oil
• 1 tbsp Harissa Paste
• 0.5 tsp Smoked Paprika
• 0.25 tsp Ground Cumin
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 cups Kale
• 2 tbsp Tahini
• 2 tbsp Orange Juice
• 1 tsp Maple Syrup
• 0.25 tsp Garlic Powder
• 1-2 tbsp Water
• 1 tbsp Toasted Sliced Almonds
• 1 tbsp Fresh Parsley or Cilantro

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the freekeh according to package instructions. Typically, combine 0.5 cup dry freekeh with 1.5 cups water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed and freekeh is tender-chewy. Fluff with a fork.
3. While freekeh cooks, prepare the vegetables. In a large bowl, combine cubed sweet potato, parsnip, carrot, and drained chickpeas. Add 2 tablespoons olive oil, harissa paste, smoked paprika, ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss well to coat evenly.
4. Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until vegetables are tender and slightly caramelized.
5. Prepare the tahini-orange drizzle: In a small bowl, whisk together tahini, orange juice, maple syrup (if using), garlic powder, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gradually whisk in 1-2 tablespoons of water until the dressing reaches a pourable, creamy consistency.
6. To assemble the bowls: Divide the cooked freekeh between two serving bowls. Top each with a generous portion of the roasted vegetables and chickpeas. Add the chopped kale to each bowl.
7. Drizzle the tahini-orange dressing generously over each bowl. Garnish with toasted sliced almonds and fresh parsley or cilantro (if using). Serve warm.

Nutrition (per serving)