Middle Eastern Veggie Freekeh Bowl

Updated at: Wed, 16 Aug 2023 18:57:08 GMT

Step 1

Preheat the oven to 240°C/220°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast, stirring occasionally, until golden, 2 minutes. Add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then reduce to a simmer and cook until tender, 30-35 minutes. In the last 5 minutes of cooking, add the currants and cook until softened. Drain well and return to the saucepan. TIP: The freekeh is ready when it has softened but still retains some bite.

Step 2

While the freekeh is cooking, cut the sweet potato into bite-sized chunks. Cut the beetroot into small chunks. Cut the zucchini into halfmoons. Trim the green tops from the baby carrots and scrub the carrots clean. Halve any thicker carrots lengthways.

Step 3

Place the carrots on a lined oven tray. Place the sweet potato, beetroot and zucchini on a second lined oven tray. Add the ras el hanout and a drizzle of olive oil to both trays. Season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.

Step 4

While the veggies are roasting, zest the lemon to get a good pinch, then slice into wedges. Roughly chop the roasted almonds.

Step 5

In a large bowl, combine the lemon zest, ras el hanout, roasted veggies (reserve the carrots for Step 6), freekeh and baby spinach leaves. Toss to combine and season to taste. TIP: Add everything to the freekeh pan to save on washing up!

Step 6

In a large bowl, combine the lemon zest, ras el hanout, roasted veggies (reserve the carrots for Step 6), freekeh and baby spinach leaves. Toss to combine and season to taste. TIP: Add everything to the freekeh pan to save on washing up!

Step 7

Divide the veggie freekeh between bowls and top with the baby carrots. Spoon over the garlic sauce and garnish with the almonds. Serve with any remaining lemon wedges

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