Fall Harvest Grain Bowls with Sweet Potatoes, Apple & Goat Cheese

Fall Harvest Grain Bowls

with Sweet Potatoes, Apple & Goat Cheese

15 MIN
+$3.99/serving 4 Servings
Wellness at Blue Apron
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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.
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Mediterranean Diet
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600 Calories or Less
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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.
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30g Of Protein
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45g Of Protein
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Nutritionist's Pick
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Wheat Free
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Reduced Sodium
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Vegan
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  • Keep it Vegetarian
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  • add Shrimp
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  • add Cooked Pulled Chicken
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    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Autumnal flavors abound in these hearty grain bowls which feature pre-cooked farro, harissa sweet potatoes, crisp apple, and verdant arugula in a sweet and nutty tahini dressing.

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    fresh
    ingredients
    Fall Harvest Grain Bowls with Sweet Potatoes, Apple & Goat Cheese
    Title
    • 20 oz Cooked Pulled Chicken
    • 20 oz Cooked Sweet Potatoes
    • 20 oz Cooked Farro
    • 4 oz Arugula
    • 2 oz Goat Cheese
    • 2 Apples
    • 6 Tbsps Garlic-Tahini Sauce
    • 2 Lemons
    • 2 Tbsps Maple Syrup
    • 3 Tbsps Red Harissa Paste
    • ¼ cup Roasted Sunflower Seeds

    Tips from Home Chefs

    Prepare the ingredients & warm the farro
    1 Prepare the ingredients & warm the farro

    Wash and dry the fresh produce. Quarter, core, and thinly slice the apples. Halve the lemons crosswise; remove the seeds. In a bowl, combine the garlic-tahini sauce, maple syrup, the juice of 1 lemon, and a drizzle of olive oil; season with salt and pepper. Cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine.

    2 Make the harissa sweet potatoes

    Pat the sweet potatoes dry with paper towels. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Add the harissa paste and the juice of the remaining lemon (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the sweet potatoes are coated. Turn off the heat.

    Make the harissa sweet potatoes
    Cook the chicken
    3 Cook the chicken

    Transfer the harissa sweet potatoes to a bowl; wipe out the pan. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled chicken (tearing the pieces apart before adding); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until heated through. Turn off the heat.

    4 Assemble the bowls & serve your dish

    Place the arugula in a bowl; drizzle with olive oil. Season with salt and pepper; toss to coat. Assemble the bowls using the dressed arugula, warmed farro, harissa sweet potatoes, sliced apples, and dressing; season with salt and pepper and toss to combine. Serve the bowls topped with the cooked chicken. Garnish with the goat cheese (crumbling before adding) and sunflower seeds. Enjoy!

    Assemble the bowls & serve your dish
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