Everything about this bowl delights! From our beloved za'atar spice blend to the roasted carrots and falafel, we can't get enough. All that layered with a bright dressing tossed with herbs and fresh veg, we know you'll love it!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Combine freekeh and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until liquid is absorbed, 25-28 min.
Core, then cut the pepper into 1/2-inch pieces. Peel, then slice carrots into 1/2-inch rounds. Arrange carrots and peppers on one side of a parchment-lined baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl) and za'atar. Season with salt and pepper.
Toss falafel with 1 tbsp oil (dbl for 4 ppl) on the other side of the baking sheet with veggies. Roast in the middle of the oven, stirring both the veggies and falafel halfway through cooking, until golden-brown, 18-20 min.
While falafel and carrots cook, halve tomatoes. Roughly chop parsley. Roughly chop olives. Roughly chop kale, if needed. Zest, then juice lemon. Peel, then mince or grate garlic. Whisk together half the lemon juice, 1/4 tsp lemon zest, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Set aside.
When the freekeh is finished cooking, add the freekeh and kale to the bowl with dressing. Toss to combine. Add tomatoes and parsley. Season with salt and pepper. Toss to combine. Whisk together mayo, remaining lemon juice and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Set aside.
Divide kale freekeh tabbouleh, veggies and falafel between bowls. Sprinkle olives over top. Drizzle with garlic-mayo sauce.