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Winter Tabbouleh with Freekeh, Sweet Potatoes & Pomegranate

It happens more times than I can count that my new favorite recipes are ones thrown together on the fly with what’s on hand. Add this Winter Tabbouleh to the list.

A friend sent a message Thursday night inviting us to come to a “Friendsgiving” get-together on Friday before everyone heads out of town or hosts incoming family next week. We were instructed to bring a dish to share, and as soon as I read the note, I knew what sort of dish I wanted to bring.

I’ve been spying some gorgeous cold weather tabbouleh-style recipes in recent weeks, notably at Simmer&Boil, Food 52Cookie&Kate, and GreenKitchenStories. So much beauty, deliciousness and inspiration from these gorgeous blogs! I knew I had sweet potatoes, a bag of freekeh (one of Bob’s Red Mill’s new offerings) and a pomegranate on hand, so I pulled together my own winter tabbouleh.

Keep in mind that you can use any cooked grain you like in place of the freekeh (e.g., bulgur, quinoa, brown rice, farro) or go grainless with cauliflower “grains.”

This looks like fall/winter on plate, yes? A great side for Thanksgiving later this week :). It was a big hit at Friendsgiving!

Yield: 10 servings

Winter Tabbouleh with Freekeh, Sweet Potatoes & Pomegranate

Winter Tabbouleh with Freekeh, Sweet Potatoes & Pomegranate

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 3 tablespoons extra virgin olive oil, divided use
  • Fine sea salt and freshly cracked pepper to taste
  • 1 cup freekeh (cracked green wheat)
  • 1/4 cup fresh fresh lime juice + 1 tbsp grated grated lime zest
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cumin
  • Seeds from 1 large pomegranate
  • 2 cups packed flat leaf parsley leaves, coarsely chopped
  • 1 cup packet mint leaves, coarsely chopped
  • 1 cup coarsely chopped toasted walnuts

Instructions

  1. Preheat oven to 400F. On a large sheet pan, toss the sweet potatoes with 1 tablespoon of the oil. Season with salt and pepper and then roast for 25 to 30 minutes until tender. Cool completely.
  2. Meanwhile, bring 2-1/2 cups water to a boil in a medium saucepan set over medium-high heat. Stir in the freekeh, reduce heat to low, cover, and simmer for 20 minutes. Remove pan from heat and let stand (still covered) for 5 minutes. Fluff with a fork, transfer to a large bowl, and cool completely.
  3. To the cooled freekeh, add the remaining oil, cooled sweet potatoes, and all of the reminaing ingredients, gently tossing to coat. Season to taste with salt and pepper. Serve at room tmeperature or chilled.

Notes

Feel free to use any other cooked, cooled grain (about 3 cups) in place of the freekeh!

Nutrition Information

Serving Size

1 heaping cup

Amount Per Serving Calories 279Total Fat 11.2gSaturated Fat 1gCholesterol 0mgSodium 104mgCarbohydrates 41.8gFiber 7.2gSugar 3gProtein 6g

Did you make this recipe?

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Carolyn

Saturday 19th of December 2020

I've made this salad several times over the last few years. I didn't have any luck finding freekeh, so I substituted farro. My family loves this salad! I usually add a little chipotle chili powder for some extra spice & smoky flavor.

Calebic

Saturday 28th of November 2015

The dish does look pretty. It definitely has a fall or winter feel to it, especially with the sweet potato. I can't wait to try it.

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