Harissa-Roasted Veggie Freekeh Bowl with Feta Sauce and Pistachios

Freekeh, an ancient wheat grain with a smoky, earthy flavor, takes center stage in this vibrant bowl. Paired with harissa-spiced roasted carrots and bell peppers, it’s a powerhouse of fiber and protein. The creamy feta yogurt sauce and crunchy pistachios add texture and tang, making every bite satisfying.

This recipe is all about bold flavors and wholesome ingredients. The za’atar-spiced pistachios and quick-pickled shallots bring brightness and crunch, while the lemon dressing ties everything together. It’s a complete meal that’s as nutritious as it is delicious.

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Ingredients

3 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup FreekehView ingredient guideLike ingredientDislike ingredient

1 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 teaspoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

4 ounce YogurtView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.125 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a medium pot of generously salted water to a boil. Peel carrots and halve lengthwise, then slice crosswise into ½-inch pieces. Halve, core and seed bell pepper, then cut into ½-inch strips. Halve, peel and thinly slice shallot. Chop parsley. Zest lemon, then halve and squeeze juice into a small bowl.
2. On a baking sheet, toss bell pepper and carrots with a drizzle of olive oil, a pinch of salt and pepper and 1 to 2 teaspoons harissa powder (adjust to taste). Roast until tender, about 20 minutes.
3. Once water is boiling, add freekeh and boil until tender, 20-25 minutes. Drain and return to pot.
4. In a small bowl, combine shallot with 1 tablespoon lemon juice, a pinch of salt and a pinch of sugar. Toss and set aside to marinate. In a small pan over medium-high heat, combine pistachios, a drizzle of olive oil and half the za’atar. Toast, tossing frequently, until fragrant and golden, about 5 minutes.
5. In a bowl, mix lemon zest, a large pinch of salt, 2 tablespoons olive oil and remaining lemon juice. In another bowl, stir together yogurt, feta cheese and remaining za’atar. Add water 1 teaspoon at a time until thick and creamy but not stiff.
6. Pour lemon dressing over freekeh and stir to coat. Divide between plates, top with roasted veggies. Dollop with feta sauce. Garnish with marinated shallot, toasted pistachios and chopped parsley.

Recipe Tips

FAQ

Can I use a different grain instead of freekeh?

Yes, farro or bulgur work well. Adjust cooking time as needed.

Is this recipe gluten-free?

No, freekeh is a wheat grain and contains gluten. For a gluten-free option, substitute with quinoa or rice.

How can I make this vegan?

Replace yogurt and feta with plant-based alternatives, such as coconut yogurt and vegan feta.