We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Hearty Vegetable Grain Bowl
with Avocado & Creamy Fig Dressing
-
Time30 min
-
Servings2
-
NutritionEst. 650 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For this wholesome grain bowl, nutty freekeh is studded with sautéed brussels sprouts, then topped with a bright trio of roasted sweet potatoes, smooth avocado, and crisp apple. We’re bringing it all together with a drizzle of our irresistibly sweet and tangy dressing, made with fig spread, buttermilk, and dijon mustard.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the freekeh:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare & roast the sweet potatoes:
While the freekeh cooks, wash and dry the fresh produce. Medium dice the sweet potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
While the sweet potatoes roast, cut off and discard the root end of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Core and medium dice the apple; place in a bowl. Add half the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to coat. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; top with the remaining vinegar. Drizzle with olive oil and season with salt and pepper.
4
Make the dressing:
While the sweet potatoes continue to roast, in a bowl, whisk together the buttermilk, fig spread, and mustard. Season with salt and pepper.
5
Cook the brussels sprouts & serve your dish:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked freekeh. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the roasted sweet potatoes, seasoned apple, and seasoned avocado. Drizzle with the dressing. Enjoy!
1
Cook the freekeh:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare & roast the sweet potatoes:
While the freekeh cooks, wash and dry the fresh produce. Medium dice the sweet potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
While the sweet potatoes roast, cut off and discard the root end of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Core and medium dice the apple; place in a bowl. Add half the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to coat. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; top with the remaining vinegar. Drizzle with olive oil and season with salt and pepper.
4
Make the dressing:
While the sweet potatoes continue to roast, in a bowl, whisk together the buttermilk, fig spread, and mustard. Season with salt and pepper.
5
Cook the brussels sprouts & serve your dish:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked freekeh. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the roasted sweet potatoes, seasoned apple, and seasoned avocado. Drizzle with the dressing. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered