Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale

Freekeh Bowl with Grilled Sweet Potatoes, White Beans, and Kale


  • 34 sweet potatoes, scrubbed and sliced into 1-inch thick rounds
  • 3 tablespoons olive oil, divided
  • 1 cup freekeh
  • 1 large shallot, diced
  • 1 large sprig rosemary
  • 1/4 teaspoon red pepper flakes
  • 1 can white beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 3 cups kale, sliced thin
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • Optional toppings: toasted nuts mix, drizzle of maple syrup


Preheat your grill to medium-high heat. In a large bowl, toss the potato rounds with 2 tablespoons of the olive oil, and salt and pepper to taste. Place on the grill and cook, turning about half way, until tender and grill marks appear on both sides, about 15-20 minutes total.

In the meantime, cook the freekeh according to package directions. While the freekeh is cooking, heat up the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4-5 minutes. Add the garlic, rosemary sprig, red pepper flakes, and salt and pepper to taste. Cook for another minute. Add the beans and the broth, and simmer for about 10 minutes, until the liquid is reduced by half. Add the kale and cook, while stirring, another 2 minutes, or until kale is wilted. Remove from the heat, remove the rosemary sprig and adjust the seasonings.

To serve, place some freekeh in a bowl. Top with some potato slices, the bean mixture, and a big squeeze of lemon juice. Bon appétit!

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