Tahini Freekeh Power Bowls

Celebrate a ReDuxer!: For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.

Yay for celebrating other food bloggers! We recently actually had that as a theme for Foodie Friday last week! Another food blogger I really admire is Sonali over at The Foodie Physician! <3 She’s an Emergency Medicine physician who’s also a culinary school graduate and her blog shares all sorts of delicious and healthy recipes!

She’s also published a number of cookbooks in the past–I’ve reviewed The Natural Pregnancy Cookbook before, and will be sharing another review with you in August, so keep your eyes peeled! :]

Back in March, she made an absolutely delicious-lookin’ Wild Greens & Quinoa Grain Bowl, so I decided to build my own grain bowl!

Did I do okay?!

How do you build a grain bowl, you ask? The plus side to these = the freedom that you have with them. You can pretty throw anything you want in there. To make it more balanced, follow The Foodie Physician‘s suggestions and include:

• Grains
• Vegetables
• Protein
• Healthy fats and other garnishes
• Dressing

The tahini I used in this recipe was from Sesame King from Sunshine Foods! They’re certified kosher and the only tahini manufacturer to pasteurize the product. The sesame seeds are mechanically hulled, which means that no chemicals are used during the production process! Their tahini is peanut and tree nut free!

There are 6 different flavors to choose from:

• Roasted
• Light Roast
• Olive Oil
• Garlic
• Cajun
• Honey

Connect with Sesame King on social media!

Facebook | Twitter

Tahini Freekeh Power Bowls

Print Recipe

Tahini Freekeh Power Bowls

Course: Main Course

Keyword: healthy

Ingredients

Grains

• 1 cup Rosemary Sage Freekeh

Vegetables

• Roasted butternut squash chopped + seasoned with freshly ground black pepper
• Roasted beets
• Grape tomatoes

Greens

• 1 large bunch of kale
• 1/2 garlic tahini
• 1/2 red onion cooked
• 2-3 cloves garlic minced
• 1 tbsp EVOO
• 1-2 tbsp honey
• 1 tbsp apple cider vinegar
• 3 tbsp lime juice
• sea salt
• freshly ground black pepper

Chicken

• 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup EVOO
• 2 tbsp lemon juice
• 1/4 white wine vinegar
• 1/2 tbsp honey
• 3-4 cloves of garlic
• dried oregano
• dill
• sprinkle of salt
• freshly ground black pepper
• 1/4 cup mint leaves

Instructions

Grains

• Empty 1 cup of freekeh and 2 1/2 cups of water (or broth) in a saucepan and bring to a boil.
• Cover, reduce heat and simmer 20-25 minutes or until desired tenderness is reached.

Greens

• Add all ingredients except the kale into a mixing bowl. Whisk to combine and pour onto kale.
• Massage the kale and let it rest for several minutes.

Chicken

• Combine the vinegar, EVOO, lemon juice, mint, garlic, honey, oregano, dill, salt and pepper.
• Put chicken thighs into a large Ziploc bag and pour in the marinade. Massage to coat and let marinate for ~24 hours.
• Add to pan and cook until the chicken is no longer pink in the center and the juices run clear (~12 minutes). Let the meat rest for a few minutes.

Healthy fats and other garnishes

My go-tos for healthy fats would be nuts + avocado! <3

Dressing

The dressing was already in the vegetables/greens, but if you want more, you can always drizzle some tahini on top!

We may have gone a little off course and also threw in fruit for a couple bowls (strawberries + mangoes!) because fruit is wonderful and amazing.

• What would you put in your grain bowl?
• Share one of your favorite food bloggers with me!

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