Harissa Green Bean Bowls with Whipped Tahini
[Vegan]

For the Bowl:

1. Place the freekeh in a medium saucepan and toast over medium heat until fragrant, about 3 minutes. Pour in the water and a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender and the water is absorbed, 20 to 25 minutes. Remove from the heat and steam for 10 minutes. Fluff with a fork.
2. Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Add the green beans and a pinch of salt and cook, tossing occasionally, until lightly browned. Add the harissa, toss to coat, and cook for about 3 minutes longer.
3. To serve, divide the freekeh among four bowls. Top with the green beans, red cabbage, avocado, pickled fennel, and Whipped Tahini, and sprinkle with the sliced almonds and hemp seeds.

For the Whipped Tahini:

1. Place the tahini, garlic, salt, and lemon juice in a food processor and pulse to combine. With the machine running, slowly pour in the cold water.
2. Process until smooth, light, and aerated, pausing to scrape down the sides and bottom of the bowl partway through, 3 to 4 minutes total.
3. Add more water as needed until it reaches the desired consistency.