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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The Ultimate Goddess Bowl that is ready in only half an hour! A Freekah, kale, roasted carrots, and a creamy goddess dressing! This healthy grain bowl is so easy and packed with flavor!
Who doesn’t want to feel like a goddess? This kale, freekah, and roasted vegetable bowl is everything I want in a lunch and then some.
Ever since grain bowls popped on the scene a few years ago, I’ve been head-over-heels for the idea of my favorite foods all combined in one delicious bowl. Throw a creamy lemon-tahini dressing over it, and I swear I don’t need any other variety in my diet.
While you can mix and match ingredients to your heart’s content, this below combo is my favorite version and the one I keep returning to over and over again. The secret is the layering of textures and flavors. Each bite is as unique as the next while still keeping uniformity throughout the entire dish.
Ultimate Goddess Bowl with Creamy Goddess Dressing
To begin, we start with a bed of freekah, a high-fiber grain that cooks really quickly–making it ideal for bowls like these. The flavor reminds me of a cross between bulgur wheat and red rice– hearty, chewy, slightly smoky.
Kale seems like the obvious green choice here, but really, anything will do. With my kale, I remove the ribs from the end, stack the leaves on top of one another and roll tightly. Then, I slice the greens really thin so they are almost ribbon like. I would do the same if using collards or cabbage.
While I like a little green crunch, I know not everyone is a fan of the hearty texture in bowls. If you’re in this anti-hearty crunch camp, I recommend tossing the leaves with a bit of apple cider vinegar or lemon juice and then massaging until tender.
Instead of croutons, I’m going with seeds. I like a mix, like these sunflower seeds and hemp hearts. Hemp hearts are a great source of Omega-6 and Omega-3 fatty acids, and I tend to sprinkle them into salads, oatmeal, cereal and yogurt when I need a little crunch.
To finish, I added in za’tar roasted carrots, parsley, feta (optional for vegan version) and this lemon-tahini sauce, aka the goddess dressing. I’ve been obsessed with Annie’s Goddess Dressing for as long as I can remember, and thankfully, it’s super simple to make at home with just a few ingredients: tahini, lemon juice, olive oil, and a smidge of smoked paprika.
And that’s it! Just a few ingredients that you can prep ahead of time to enjoy this bowl over and over again.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Ultimate Goddess Bowl with Creamy Goddess Dressing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 bowls 1x
- Category: Dinner, grain bowl
- Method: Oven Bake
- Cuisine: American
Description
The Ultimate Goddess Bowl! Freekah, kale, roasted carrots, and a creamy goddess dressing! This healthy grain bowl is so easy and packed with flavor! | www.delishknowledge.com
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 bowls 1x
- Category: Dinner, grain bowl
- Method: Oven Bake
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 bowls 1x
- Category: Dinner, grain bowl
- Method: Oven Bake
- Cuisine: American
Scale
Ingredients
- 1 cup cooked freekah (cook 1/2 cup freekah in 1 1/4 cup water. Bring to a boil, cover, reduce to low and cook until water is absorbed. Let cool before placing into bowls)
- 1 bunch Tuscan Kale, ribs removed and thinly sliced
- 1/4 cup toasted sunflower seeds
- 1/4 cup hemp hearts
- 2 cups carrots, sliced
- 1 tbsp. oil, divided
- 1 tsp. Za’atar seasoning
- 1/3 cup feta (optional)
- 1/4 cup tahini
- 3 tbsp. fresh lemon juice
- 1/2 tsp. smoked paprika
- 1/4 cup water
- salt/pepper
Instructions
- Preheat the oven to 400 degrees F. Toss sliced carrots with 1/2 tbsp. oil, pinch of salt/pepper and za’atar. Roast for 20 minutes until tender. Remove from oven and let cool slightly.
- Divide the cooked freekeh, kale, sunflower seeds, hemp hearts, roasted carrots, and feta (if using) among 4 bowls.
- Whisk together the tahini, lemon juice, paprika, water and a pinch salt/pepper. Drizzle dressing over bowls.
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(13 comments) leave a comment
Strange but true — I haven’t yet tried freekah! But with how gorgeous this salad looks, that just might have to change… Hopefully soon!
This is now my new obsession. Love everything about this. Including the home-made dressing! Wonderful!
Thanks Katie!
Gorgeous bowl with so many great flavors! Pinning 🙂
Thanks Medha!
I don’t think I’ve ever had freekah before! I love trying new grains. And of course, a bowl of goodness like this is always a satisfying meal, because you cover all the bases. Hope all is well with you, Alex! Would love to see you in one of my East Bay Les Mills classes soon!
Ah! I know! I need to get on it! Weekends have been so crazy but no excuses! It’s on the to-do list! I still wanna get a group together to take your class and then head out for a drink/meal/brunch afterwards! Hope all is well with you!
I’ve never tried freekah before, but your description of it has me sold, ha ha ha! Picking it up for sure on my next grocery trip!
I have been LOVING it lately! It’s so yummy and nutty! Hope you like it!
Freekah is VERY popular in my house and I’m always looking for new ways to use it. What an awesome meal!
This sounds delicious! I love throwing my favorite veggies/grains in a bowl and eating them all up. It’s such a fun way to eat a meal and the mix of flavors is amazing.