Ingredients
Directions
Make the freekeh: Add the freekeh, salt (if using), turmeric, onion powder, and black pepper, plus the water to a medium stovetop pot. Boil, then lower the heat to simmer, cover, and let cook for 20 minutes. Let stand, covered, for 10 minutes after removing from heat. Remove the lid and fluff with a fork.
Assemble your bowl: Divide the freekeh, chickpeas, beets, and walnuts (or sunflower seeds) between two bowls.
Squeeze lemon juice over the top of each bowl.
Add ¼ cup of sprouts to each Freekeh Breakfast Bowl. Sprinkle with salt and pepper, if desired.
Chef's Notes
Substitutions
Use almonds or pistachios in place of walnuts.
For the beets, use golden or red; cooked, raw, or pickled, whichever is your preference.
Substitute microgreens for sprouts (or use both!).
What is freekeh?
This definition of freekeh comes from the Whole Grains Council: “Freekeh (also called farik or frikeh) is a hard wheat (often durum wheat) that is harvested when the plant is still young and green, then roasted and rubbed. This unique process gives freekeh its signature smoky flavor. Similar to bulgur wheat, freekeh is often sold cracked into smaller, quicker cooking pieces.”
Gluten-free
Instead of freekeh, use quinoa, millet, or brown rice.
Nut-free
Use pumpkin seeds or sunflower seeds in place of walnuts.
Prep Ahead
Make the freekeh ahead of time and store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Storage
Store your breakfast bowl leftovers in an airtight container in the refrigerator for up to 5 days (note: best stored without the added sprouts).
Ingredients
Directions
Make the freekeh: Add the freekeh, salt (if using), turmeric, onion powder, and black pepper, plus the water to a medium stovetop pot. Boil, then lower the heat to simmer, cover, and let cook for 20 minutes. Let stand, covered, for 10 minutes after removing from heat. Remove the lid and fluff with a fork.
Assemble your bowl: Divide the freekeh, chickpeas, beets, and walnuts (or sunflower seeds) between two bowls.
Squeeze lemon juice over the top of each bowl.
Add ¼ cup of sprouts to each Freekeh Breakfast Bowl. Sprinkle with salt and pepper, if desired.
