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Hearty Vegetable Grain Bowl
with Avocado & Creamy Fig Dressing
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
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2 Servings
- Est. 650 Cals/serving
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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.
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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!
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