FREEKEH SMOKED SALMON BREAKFAST BOWL
2 1/2 cups vegetable broth
1 package freekeh (2 cups cooked freekeh)
8 cups baby spinach, washed and dried
1 large avocado, chopped
1 large tomato, chopped
8 ounces smoked salmon
1/2 cup Biena Chickpeas
Creamy Harissa Dressing Ingredients:
1 cup yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 garlic clove, minced
1 tablespoon chopped mint
1/4 teaspoon salt
Creamy Harissa Dressing Directions:
In a small bowl or mason jar whisk together yogurt, lemon juice, harissa, mint, garlic, lemon juice.
Buddah Bowl DIRECTIONS:
Pour the broth into a medium saucepan, add the freekeh and bring to a boil, cooking for 1 minute. Reduce heat to low. Cover and simmer for 25 minutes until broth is absorbed. Cool and refrigerate cooked freekeh for up to 3 days in an airtight container.
Use four bowls arrange 2 cups of spinach in each bowl and add 1/2 cup freekeh on top of the spinach, add 2 ounces smoked salmon, add 1/4 diced avocado, 1/4 diced tomato, 2 tablespoons roasted chickpeas to each bowl and top with Creamy Harissa Dressing.