Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale

Vegan Bowl
Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale |

It’s fall in Arizona, which means I’m getting sweet potatoes on the regular in my CSA basket. I love my sweet potatoes sliced about 1-inch thick, drizzled with olive oil, and grilled. There is nothing better, plus you get to eat the skin, which is the most important part, since the nutrients found in potatoes are situated very close to the skin. So peeling a potato is now out of the question for me. Give them a good scrub and go ahead, eat it all.

Back to my wonderful bowl! I wanted to do a warm bowl, so I needed a warm preparation to put over the sweet potato and freekeh. I decided on white beans (goal was chickpeas, but I was out) and kale. The vinaigrette is so easy, just a big squeeze of lemon juice and you’re set! Note that I drizzled my sweet potatoes with pure maple syrup.

  • 3-4 sweet potatoes, scrubbed and sliced into 1-inch thick rounds
  • 3 tablespoons olive oil, divided
  • 1 cup freekeh
  • 1 large shallot, diced
  • 1 large sprig rosemary
  • 1/4 teaspoon red pepper flakes
  • 1 can white beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 3 cups kale, sliced thin
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • Optional toppings: toasted nuts mix, drizzle of maple syrup

Preheat your grill to medium-high heat. In a large bowl, toss the potato rounds with 2 tablespoons of the olive oil, and salt and pepper to taste. Place on the grill and grill, turning about half way, until tender and grill marks appear on both sides, about 20 minutes total.

In the meantime, cook the freekeh according to package directions. While the freekeh is cooking, heat up the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4-5 minutes. Add the garlic, rosemary sprig, red pepper flakes, and salt and pepper to taste. Cook for another minute. Add the beans and the broth, and simmer for about 10 minutes, until the liquid is reduced by half. Add the kale and cook, while stirring, another 2 minutes, or until kale is wilted. Remove the rosemary sprig and adjust the seasoning.

To serve, place some freekeh in a bowl. Top with some potato slices, the bean mixture, and a big squeeze of lemon juice. Voilà! Bon appétit!


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