Hearty Vegetable Grain Bowl with Avocado & Creamy Fig Dressing

Hearty Vegetable Grain Bowl

with Avocado & Creamy Fig Dressing

30 MIN
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Hearty Vegetable Grain Bowl with Avocado & Creamy Fig Dressing
Title
time-saving
tips & techniques
Apple
How to Cook Your Grains "Pasta" Style
Freekeh
How To: Dice a Sweet Potato
Avocado
How To: Ripen an Avocado
Brussels Sprouts
Buttermilk
How To: Prepare Brussels Sprouts
Smooth Dijon Mustard
How To: Prevent Browning
Apple Cider Vinegar
Sweet Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the freekeh:
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. 

Prepare & roast the sweet potatoes:
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.

Prepare the remaining ingredients:
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.

Make the dressing:
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.

Cook the brussels sprouts & serve your dish:
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

Hearty Vegetable Grain Bowl

Cook the freekeh:
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.

Prepare & roast the sweet potatoes:
Prepare the remaining ingredients:
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.

Make the dressing:
Cook the brussels sprouts & serve your dish:
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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