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Dinner recipe · from the recipe book

Roasted Sweet Potato Freekeh-Style Wheat Berry Salad

Caramelized roasted sweet potato and broccoli tossed with nutty brown rice, crisp shredded cabbage, white beans and toasted pumpkin seeds in a bright parsley-dill vinaigrette with salty feta.

Roasted Sweet Potato Freekeh-Style Wheat Berry Salad

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2 cups475 gWater
  • 3½ medium450 gSweet potatoescut into 3/4-inch cubes
  • 3⅓ cups florets300 gBroccolicut into small florets
  • ¼ cup60 gOlive oildivided
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 5 cups shredded350 gGreen cabbagefinely shredded
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • ½ medium50 gRed onionthinly sliced
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 1 lemon, juiced50 gLemon juice
  • 1 tbsp15 gApple cider vinegar
  • 2 tsp10 gYellow mustard
  • 1½ tsp10 gHoney
  • 2 cloves6 gGarlicminced

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a pot, bring the water and brown rice to a boil, cover, and simmer on low for 40 minutes until tender; rest 5 minutes off heat, then fluff and spread on a plate to cool.
  3. While the rice cooks, toss the sweet potato and broccoli on the sheet pan with one third of the olive oil, the paprika, half the salt and half the black pepper.
  4. Roast the vegetables 25 to 30 minutes, stirring once, until the sweet potato is tender and browned at the edges.
  5. Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes until they start to pop, then set aside.
  6. For the vinaigrette, whisk the lemon juice, cider vinegar, mustard, honey, garlic, the remaining salt and remaining black pepper in a bowl, then whisk in the remaining two thirds of the olive oil and stir in the parsley and dill.
  7. In a large bowl, combine the cabbage and red onion with half the vinaigrette and toss well so the cabbage softens slightly.
  8. Add the cooled rice, great northern beans, roasted sweet potato and broccoli, and the remaining half of the vinaigrette, and toss gently.
  9. Divide among 4 plates and top with the feta and toasted pumpkin seeds.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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