Sumac-Spiced Cod & Freekeh Bowl with Roasted Vegetables and Lemon-Tahini Drizzle

Ingredients

• 0.5 cup Freekeh, whole grain
• 1.5 cup Vegetable broth, low sodium
• 1 count Bay leaf
• 0.5 tsp Salt
• 2 count Cod fillets, skinless
• 2 tbsp Olive oil, extra virgin
• 1 tsp Sumac
• 1 tsp Dried oregano
• 0.25 tsp Garlic powder
• 0.25 tsp Black pepper
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 cup Cherry tomatoes
• 0.5 small Red onion
• 3 tbsp Tahini
• 2 tbsp Lemon juice, fresh
• 3-4 tbsp Water
• 1 tbsp Fresh dill, chopped
• 1 clove Garlic, minced
• 0.5 small Cucumber, diced
• 1 tbsp Fresh mint, chopped

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Chop all vegetables as directed. Mince garlic and chop fresh herbs for the dressing and garnish.
2. For the Freekeh: In a small saucepan, combine freekeh, vegetable broth, bay leaf, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until liquid is absorbed and freekeh is tender. Remove bay leaf and fluff with a fork. Keep warm.
3. For the Roasted Vegetables: On the prepared baking sheet, toss chopped red bell pepper, zucchini, halved cherry tomatoes, and sliced red onion with 1 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway, until tender and lightly caramelized. This step can be done concurrently with freekeh.
4. For the Sumac-Spiced Cod: While freekeh and vegetables cook, pat cod fillets dry with paper towels. In a small bowl, mix sumac, remaining 1/2 tsp dried oregano, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Sprinkle the spice mixture generously over both sides of the cod fillets.
5. Sear Cod: Heat remaining 1 tbsp olive oil in a non-stick skillet over medium-high heat. Once hot, add cod fillets and sear for 3-4 minutes per side, or until cooked through and flaky.
6. For the Lemon-Dill Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, 3 tbsp water, fresh dill, minced garlic, and a pinch of salt until smooth. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.
7. Assemble Bowls: Divide the cooked freekeh evenly between two serving bowls. Top each with a generous portion of roasted vegetables. Place one seared cod fillet on each bowl. Garnish with diced cucumber and fresh mint. Drizzle generously with the lemon-dill tahini dressing. Serve immediately.

Nutrition (per serving)