An easy fall dinner, these roasted broccoli bowls are tossed with peanuts, freekeh, and a bit of soy sauce/rice vinegar.
- 5 to 6 small sweet peppers
- 1/2 pound broccoli
- 2 cloves garlic (minced)
- 2 tablespoons peanut oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili paste (see note)
- 3/4 cup uncooked cracked freekeh
- 1/2 cup toasted peanuts (see note)
- Chives (roughly chopped for topping)
- Preheat oven to 400°F. Slice peppers and cut broccoli into evenly sized pieces. Place vegetables in a medium sized roasted pan. Add minced garlic.
- In a small bowl, whisk together the peanut oil, soy sauce, rice vinegar and chili paste. Then pour on top of broccoli and peppers. Stir until everything is coated and well combined. Roast for 20 to 25 minutes until the vegetables are tender.
- While vegetables are roasting, cook freekeh as follows. In a medium pot, bring to a boil 1 3/4 cups of water and a pinch of salt. Add freekeh, then cover and reduce heat to a simmer. Let cook for 20 minutes until freekeh has absorbed most of the water. Turn off heat and let sit, covered, 5 minutes more.
- Divide cooked freekeh into two bowls. Remove vegetables from oven. Then, spoon vegetables over freekeh. Pour any remaining sauce over freekeh. Sprinkle with toasted peanuts and chives before serving.
Tips & Tricks: If you’re not a fan of heat, I recommend starting with a small amount of chili paste. Then, adjust to taste.
See how I toast peanuts here. Peanut free? Try toasted sunflower seeds and sunflower oil instead.
Nutrition: See the information.
- Calories: 622
- Sugar: 12.6
- Sodium: 943
- Fat: 33.3
- Carbohydrates: 67.5
- Fiber: 17.1
- Protein: 22.6
- Cholesterol: 0