Tahini Freekeh Power Bowls
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.