Middle Eastern Veggie Freekeh Bowl with Garlic Sauce & Roasted Almonds

Name: Middle Eastern Veggie Freekeh Bowl with Garlic Sauce & Roasted Almonds Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet freekeh; 4 cup water; 1 cube vegetable stock; 1 sachet currants; 1 sweet potato; 1 beetroot; 1 zucchini; 1 bunch baby carrots; 1 sachet ras el hanout; ½ lemon; 1 packet roasted almonds; 1 packet Garlic Sauce; 1 bag baby spinach leaves

Lean Protein | Healthier Carbs | Packed with Veggies

Up to 180$ + Free Treats / Extras for Life

If you haven't tried freekeh, you gotta give this a try. Stirring spiced roasted veggies through this protein-rich ancient grain brings it to life, while the addition of juicy currants and zesty lemon delivers a nutritionally balanced meal everyone will love.

Tags:

Veggie

•Balanced

•Calorie Smart

Allergens:

Gluten

•Almond

•Eggs

•Milk

•Sesame

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten;)

1 cube

vegetable stock

1 sachet

currants

(May be present: Gluten, Wheat, Milk, Soy.)

sweet potato

beetroot

zucchini

1 bunch

baby carrots

1 sachet

ras el hanout

lemon

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Soy, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

4 cup

water

Nutritional Values

per serving

Energy (kJ)1819 kJ

Fat9.4 g

of which saturates0.7 g

Carbohydrate64.7 g

of which sugars30.7 g

Protein13.8 g

Sodium1162 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

•Small Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast, stirring occasionally, until golden, 2 minutes. Add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then reduce to a simmer and cook until tender, 30-35 minutes. In the last 5 minutes of cooking, add the currants and cook until softened. Drain well and return to the saucepan. TIP: The freekeh is ready when it has softened but still retains some bite.

While the freekeh is cooking, cut the sweet potato into bite-sized chunks. Cut the beetroot into small chunks. Cut the zucchini into halfmoons. Trim the green tops from the baby carrots and scrub the carrots clean. Halve any thicker carrots lengthways.

Place the carrots on a lined oven tray. Place the sweet potato, beetroot and zucchini on a second lined oven tray. Add the ras el hanout and a drizzle of olive oil to both trays. Season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.

While the veggies are roasting, zest the lemon to get a good pinch, then slice into wedges. Roughly chop the roasted almonds.

In a large bowl, combine the lemon zest, ras el hanout, roasted veggies (reserve the carrots for Step 6), freekeh and baby spinach leaves. Toss to combine and season to taste. TIP: Add everything to the freekeh pan to save on washing up!

Divide the veggie freekeh between bowls and top with the baby carrots. Spoon over the garlic sauce and garnish with the almonds. Serve with any remaining lemon wedges.