Post-Thanksgiving, I wanted to nothing more than bursts of exotic flavors coming out of my kitchen. I craved spice, umami, and lots of fresh herbs and spices! So, the first dish to satisfy that hankering was an Asian-inspired buddah bowl. I incorporated one of my favorite vegetables- broccoli- because Danny was traveling for work and would typically not request this green cruciferous veggie in a bowl meal.
In total, this recipe takes all of twenty-five minutes to pull off if you’re smart and do some multitasking in the kitchen. Whenever you plan to roast something in the oven, I recommend to always get that going first, so that another prep step can happen while that is cooking away. In this case, that’s the veggies, which only take twenty minutes, and is just enough time to get your other bowl bits together.
This bowl makes an excellent make-ahead lunch, or dinner for two, and is packed with whole grains, plant protein, and lots of gut-friendly fiber, which we could all use a bit more of during the holiday season!
1 large head of broccoli, cut into small florets
1 red bell pepper, cut into matchsticks
1 cup edamame- if using frozen, heat in microwave for 2 minutes
1 cup cooked chickpeas- from canned or fresh
1 1/2 cups freekah- cooked accoridng to directions
1 tbsp toasted sesame oil
3 tbsp soy sauce
1 tbsp avocado oil
1 tbsp fresh ginger, grated
For garnish- sesame seeds, green onions, or cilantro
Heat oven to 400 degrees. Place cut broccoli and bell pepper strips on a lined baking tray. Toss with sesame oil, avocado oil, soy sauce, and ginger until evenly coated. Slide tray in oven and roast for 20 minutes, turning once during cooking, until broccoli starts to crisp and brown. Remove from oven when finished.
As vegetables are roasting, cook freekah accoridng to package instructions. While grain is cooking, measure out and set aside the warm edamame and chickpeas.
Once all compnents are cooked and ready, you can begin assembling. Into two bowls, divide the freekah, edamame, and chickpeas evenly, then add in equal portions of the roasted vegetables. Mix everything together, drizzle roasting pan leftover sauce over everything, and garnish with sesame seeds, green onions, or cilantro, or a combination of the three.