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Southwest Freekeh Bowl

Southwest Freekeh Bowl

Southwest Freekeh Bowl

Difficulty: 2 / 5

  • 2 tbsp EVOO
  • ½ cup red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup whole freekah
  • 2½ cups vegetable stock
  • 4 cups kale leaves, lightly packed (about 2 bunches, removed from the stalk)
  • 2 tbsp Mexican Spice Olive Oil
  • 1-15oz black beans, drained and rinsed
  • 1 tsp Fleur de Sel
  • 1 tsp ground Cumin Seeds
  • ½ tsp chili powder
  • ½ tsp cracked Black Pepper
  • 2 plum tomatoes, seeded and chopped
  • 1 red or yellow bell pepper
  • 1 cup corn
  • ½ cup cilantro, finely chopped
  • 1 avocado, thinly sliced
  • Dressing:
  • ¼ cup greek yogurt
  • 3 tbsp Grapefruit White Balsamic
  • ¼ cup Lime Olive Oil, divided
  • Juice of ½ a lime
  • ½ tsp Fleur de Sel
  • ¼ tsp cracked Black Pepper

Step 1 - Add EVOO to a deep saucepan heated over medium heat. Add onions and garlic and saute for 2-3 minutes. Add freekeh and toast 2-3 minutes then add stock to pan. Bring to a boil and then lower heat and cover pot. Simmer for 20-25 minutes then fluff with a fork. Chill in the fridge until ready to serve.

Step 2 - In a small bowl, whisk together balsamic, 3 tbsp olive oil, lime juice, fleur de sel and pepper then whisk into greek yogurt and set aside. In a large bowl, massage kale with remaining olive oil, then divide kale leaves into a large serving bowl. Spread cooked freekeh onto the kale evenly.

Step 3 - In a nonstick skillet, add 1 tbsp Mexican Spice Olive Oil, onions, garlic, spices and black beans. Saute for 2 minutes then pour into a bowl. To same skillet, add remaining Mexican Spice Olive Oil and corn. Saute for 2-3 minutes or until beginning to char, then pour into a bowl. Cool both beans and corn to room temp then sprinkle over top salad with remaining ingredients drizzle vinaigrette over the salad.

  • Black Pepper
  • Fleur de Sel
  • Lime Olive Oil
  • Grapefruit White Balsamic
  • Mexican Spice Olive Oil
  • Cumin Seeds