HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Beef & Freekeh Bowl With Roasted Veggies & Dill Yoghurt
Dukkah Beef & Freekeh Bowl with Roasted Veggies & Dill Yoghurt

Dukkah Beef & Freekeh Bowl with Roasted Veggies & Dill Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

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If you haven't tried freekeh, give this colourful bowl a try. Stirring roasted veggies and spinach through this protein-rich ancient grain brings it to life, while the addition of succulent dukkah beef strips delivers a nutritionally balanced meal everyone will love.

Tags:BalancedUnder 650kcal
Allergens:GlutenSulphitesSesameTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet





1 bag

yellow squash

1 packet

peeled & chopped pumpkin

1 sachet

chermoula spice blend


1 packet

beef strips

1 sachet


(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

1 bunch


1 packet

Greek-style yoghurt


1 bag

baby spinach leaves

Not included in your delivery

olive oil

3.75 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2306 kJ
Fat12.8 g
of which saturates3.1 g
Carbohydrate50.3 g
of which sugars17.7 g
Dietary Fibre0 g
Protein51.2 g
Cholesterol0 mg
Sodium1184 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the salt and bring to the boil, then reduce to a simmer and cook until tender, 30-35 minutes. Drain well and return to the saucepan.


While the freekeh is cooking, cut the carrot (unpeeled) and yellow squash into 2cm chunks. Spread the peeled & chopped pumpkin, carrot and squash onto an oven tray lined with baking paper. Sprinkle over the chermoula spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.


While the veggies are roasting, combine the beef strips, dukkah and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Set aside.


Roughly chop the dill. In a small bowl, combine the Greek-style yoghurt and dill. Set aside.


Heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. Add the roasted veggies and baby spinach leaves to the freekeh and stir to combine. Season with salt and pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.


Divide the roasted veggie freekeh between bowls and top with the dukkah beef. Serve with the dill yoghurt.