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The best way to eat this Mediterranean-inspired bowl is with a little bit of everything piled on your fork—a couple of tender, roasted greens beans, a slice or two of pickled fennel, a few unwieldy strands of raw cabbage, as much freekeh as you can nestle in between the vegetables, and of course a dollop of whipped tahini on top. It’s spicy, acidic, nutty, creamy, and crunchy all at once, and it’s so delightful.

Harissa Green Bean Bowls with Whipped Tahini [Vegan]

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Ingredients You Need for Harissa Green Bean Bowls with Whipped Tahini [Vegan]

For the Bowl:
  • 1 cup (160 g) cracked freekeh
  • 2 1/2 cups (600 ml) water
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15 ml) avocado or extra virgin olive oil
  • 1 pound (455 g) green beans, trimmed
  • 1 tablespoon (15 g) harissa paste
  • 2 cups (140 g) finely shredded red cabbage
  • 1 avocado, peeled, pitted, and sliced
  • 1 medium fennel bulb, thinly sliced and pickled (see page XX)
  • 1 recipe Whipped Tahini (page XX)
  • 1/4 cup (35 g) sliced toasted almonds
  • 2 tablespoons (16 g) hemp seeds

For the Whipped Tahini:

  • 1/2 cup (120 g) tahini
  • 1 small clove garlic
  • 1/2 teaspoon kosher salt
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1/3 cup (80 ml) cold water, plus more as needed

How to Prepare 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.
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Get a head start! | The freekeh can be cooked a day in advance and reheated before serving. Note: Store in an airtight container in the refrigerator for up to 3 days.

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