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California Cheese and Veggie Bowls



– 2 cups water – 1 cup freekeh – 1 (15 1/2-- oz.) can cannellini beans, rinsed and drained, divided – 3 Tbsp Real California sour cream or plain yogurt – 1 Tbsp lemon juice – 1 Tbsp fresh rosemary leaves – 1 small clove garlic – Sea salt and pepper to taste – 6 cups arugula or baby kale blend greens – 1 cup small cubes Real California Gouda, baby bella mushroom or Sicilian Jack cheese – 1 cup roasted red pepper strips – 1/2 small red onion, thinly sliced
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1. Bring water to a simmer in a medium saucepan. Stir in freekeh and cook for 10 minutes; remove from heat and keep warm.

2. While freekeh is cooking, set aside 1/2 cup of beans and place the rest in a small food processor with yogurt, lemon juice, rosemary and garlic. Puree until smooth and season with salt and pepper.

3. To assemble bowls, place equal amounts of warm freekeh into 4 bowls and top with greens, cheese, red peppers, onion and reserved beans. Top each with spoonful of white bean puree.

Note: Freekeh (free-kha) is roasted green wheat. It's high in protein and has almost twice the fiber and is higher in protein than quinoa. It's also high in iron, calcium and zinc.

Per Order:

4 servings