This was my final dish out of my current weeks Purple Carrot subscription box. I wasn't that excited, because I hate beets. I just do not like the taste. Sean actually loves beets so he was eager to eat this dish up.
Surprisingly out of all 3 dishes I made this week from Purple Carrot, this had the most flavor!
I have really enjoyed these plant-powered meals from Purple Carrot. They send you everything you need to create delicious plant-based meals at home. Use this referral link if you would like to try Purple Carrot. Here is a $25 dollar off coupon. Click the link below:
NUTRITION PER SERVING
Calories:710
Fat: 35g
Carbohydrates:83g
Protein: 27g
INGREDIENTS
3/4 cup freekeh
7oz red beet
1 tbsp sesame seeds
1 can chickpeas
1 tsp berbere spice
1 cucumber
1 scallion
3oz grape tomatoes
Fresh mint
Fresh parsley
1 lemon
3 tbsp vegan yogurt
DIRECTIONS
Preheat the oven to 425' F. Place a small saucepan over medium high and add the freekeh. Toast in the dry pan, shaking occasionally, until the freekeh becomes fragrant, about 2 mins. Add 1 3/4 cups water, pinch of salt, and bring to a boil. Reduce heat to low, cover, and let simmer until water has been absorbed, about 20 minutes. Remove from heat and let freekeh stand for an additional 5 minutes.
Peel the beet and thinly slice.
(Be very careful. Beet juice stains everything!)
Transfer to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until beets are tender, about 15 minutes. Sprinkle the sesame seeds on the roasted beets and return to the oven until the seeds are golden and toasted, an additional 3 minutes.
Drain and rinse the chickpeas and pat dry with a paper towel. Add to a baking sheet and toss with 1 tbsp vegetable oil and berbere spice. Season the chickpeas generously with salt and pepper and bake until crispy and lightly browned, about 14 minutes.
Thinly slice the cucumber and the scallion. Halve the grape tomatoes. Roughly chop the mint and parsley leaves.
When the freekeh has finished cooking, add the cucumber, grape tomatoes, scallion, mint, and parsley to the saucepan.
Stir in the juice from half the lemon and 2 tbsp olive oil. Season freaked tabbouleh literally with salt and pepper. Cut the remaining lemon half into wedges.
Divide the freaked tabbouleh between large bowls or plates like I did. Top with sesame roasted beets and spiced chickpeas. Dollop with vegan yogurt and serve with lemon wedges.
Enjoy!
xoxo
Megan The Vegan Mom