1400 700 vegan grapeleafpilaf hero 2

Grape Leaf Pilaf

with Black Eyed Peas and Sumac Roasted Carrots

dinner

Mediterranean Dinner Grain Bowl Root Vegetables Beans/Legumes Fruit Nut-Free Soy-Free High-Protein Seasonal Menu Spring Recipes Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
640
FAT
27g
CARBOHYDRATES
87g
PROTEIN
21g

MAIN INGREDIENTS

  1. ¾ cup freekeh
  2. 7 oz carrot
  3. 2 tsp sumac
  4. Fresh dill
  5. 2 scallions
  6. 1 lemon
  7. 1 cup black-eyed peas
  8. ¼ cup vegan yogurt
  9. 4 stuffed grape leaves
  10. 2 oz kumquats
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
Allergens: Wheat, Coconut

TOOLS

  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the freekeh

Preheat the oven to 400°F. Add the freekeh to a small saucepan over medium-high heat. Toast in the dry pan, shaking occasionally, until the grains are fragrant, about 2 to 3 minutes. Add 1¾ cups water and a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer freekeh until tender, about 23 to 25 minutes. Drain any remaining water and return to the pan.

2
Roast the carrots

Peel the carrots and cut into 4 inch long sticks. Transfer to a baking sheet and toss with 1 tbsp olive oil, sumac, and a pinch of salt and pepper. Roast carrots until slightly browned and tender, about 14 to 18 minutes.

3
Marinate the black-eyed peas

Pick the dill fronds and roughly chop. Thinly slice the scallions. Halve the lemon. Combine the chopped dill, scallions, black-eyed peas, juice from half the lemon, and 2 tbsp olive oil in a medium bowl. Season with salt and pepper and mix well.

4
Make the sauce

Place the yogurt in a small bowl. Add the juice from the remaining lemon half and a pinch of salt and stir to combine. Roughly chop the stuffed grape leaves. Halve the kumquats.

5
Finish the pilaf

Once the freekeh is finished, stir in the chopped grape leaves and season with salt and pepper.

6
Assemble the meal

Divide the grape leaf pilaf between large bowls. Top with marinated black-eyed peas, sumac roasted carrots, and kumquats. Drizzle with lemon yogurt. Dig in!