Corn & Avocado Grain Bowls with Creamy Jalapeño Dressing
Carb Conscious

Corn & Avocado Grain Bowls

with Creamy Jalapeño Dressing

35 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
    Wellness
  • add Shrimp
    add 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • add Boneless Chicken Breast Pieces
    add 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • add Shrimp

    From the Test Kitchen

    These vibrant, hearty bowls feature nutty farro (studded with sweet corn and marinated tomatoes) topped with sliced avocado, rich eggs, and spicy, crunchy sunflower seeds. It's all brought together with a drizzle of creamy lemon-jalapeño dressing.
    CLICK FOR RECIPE CARD

    Get Plans

    Dietary Information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Corn & Avocado Grain Bowls with Creamy Jalapeño Dressing
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Pasture-Raised Eggs
    • ½ cup Semi-Pearled Farro
    • 1 Avocado
    • 4 oz Grape Tomatoes
    • 3 oz Radishes
    • 2 ears Of Corn
    • 2 Scallions
    • 1 clove Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Roasted Sunflower Seeds
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 Tbsps Crème Fraîche
    • 1 Lemon
    Cook the eggs
    1 Cook the eggs

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, transfer the eggs to a bowl and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. Finely chop the pepper. Wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced radishes, and the juice of 2 lemon wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the crème fraîche, the juice of the remaining lemon wedges, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be.

    Cook the farro
    3 Cook the farro

    Add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Make the spicy seeds
    4 Make the spicy seeds

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until toasted. Add the garlic paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the corn & serve your dish
    6 Cook the corn & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and corn kernels; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Transfer to the pot of cooked farro. Add the marinated tomatoes and radishes (including any liquid) and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the seasoned avocado, cooked shrimp, and seasoned eggs. Drizzle with the creamy jalapeño dressing. Garnish with the spicy seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the eggs
    1 Cook the eggs

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, transfer the eggs to a bowl and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. Finely chop the pepper. Wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced radishes, and the juice of 2 lemon wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the crème fraîche, the juice of the remaining lemon wedges, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients
    Cook the farro
    3 Cook the farro

    Add the farro to the same pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    4 Make the spicy seeds

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until toasted. Add the garlic paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

    Make the spicy seeds
    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    6 Cook the corn & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and corn kernels; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Transfer to the pot of cooked farro. Add the marinated tomatoes and radishes (including any liquid) and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the seasoned avocado, cooked shrimp, and seasoned eggs. Drizzle with the creamy jalapeño dressing. Garnish with the spicy seeds and sliced green tops of the scallions. Enjoy!

    Cook the corn & serve your dish
    Browse Steps
    1 of 6