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Main course · British

Freekeh, Kale and Roasted Squash Grain Bowl

45 min Serves 4 ~331 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeKid-friendlyVeganVegetarian

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Ingredients

  • 200 g freekeh
  • 400 g butternut squash
  • 100 g curly kale, stalks removed
  • 3 tbsp olive oil
  • 1 lemon

Nutrition (per serving)

Calories
331 kcal
Protein
8.4 g
Carbohydrate
42.5 g
of which sugars
3.6 g
Fat
11.8 g
of which saturates
1.6 g
Fibre
10.6 g
Salt
0.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Rinse the freekeh and simmer in plenty of water for 20-25 minutes until tender, then drain.

  2. 2

    Heat the oven to 200C (180C fan, gas 6). Peel and chop the butternut squash into chunks, toss with a little of the olive oil, and roast for 25 minutes until tender.

  3. 3

    Massage the kale with a little of the remaining olive oil.

  4. 4

    Spoon the freekeh into bowls and top with the roasted squash and kale.

  5. 5

    Squeeze over the lemon juice and drizzle with the remaining olive oil.

  6. 6

    Season to taste and serve.

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