Hot Honey Brussels Sprout & Sweet Potato Grain Bowls with Pickled Shallot & Walnuts

Hot Honey Brussels Sprout & Sweet Potato Grain Bowls

with Pickled Shallot & Walnuts

50 MIN
2 Servings
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WW™ Approved
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Vegetarian
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From the Test Kitchen

For these vegetarian grail bowls, a base of hearty barley is served with a bevy of toppings: roasted sweet potato and brussels sprouts (finished with hot honey), tender kale, pickled shallot, crunchy walnuts, and a dollop of creamy yogurt to bring it all together.
15 green SmartPoints® per serving
14 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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ingredients
Hot Honey Brussels Sprout & Sweet Potato Grain Bowls with Pickled Shallot & Walnuts
Title
  • ½ cup Pearled Barley
  • ½ lb Brussels Sprouts
  • 1 bunch Kale
  • 1 Tbsp Honey
  • ½ lb Sweet Potato
  • 1 Shallot
  • 1 Tbsp Red Wine Vinegar
  • 2 tsps Date Syrup
  • ¼ cup Roasted Walnuts
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ cup Plain Nonfat Greek Yogurt
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potato. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and thinly slice the shallot.  Separate the kale leaves from the stems; discard the stems and thinly slice the leaves. Place in a large bowl. Roughly chop the walnuts. In a large bowl, combine the honey (kneading the packet before opening) and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the yogurt and 1 tablespoon of water; season with salt and pepper. 

Cook the barley
2 Cook the barley

Add the barley to the pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat and drain thoroughly. 

Start the sweet potato
3 Start the sweet potato

Meanwhile, line a sheet pan with foil. Place the diced sweet potato on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. 

Roast the sweet potato & brussels sprouts
4 Roast the sweet potato & brussels sprouts

Meanwhile, place the halved brussels sprouts in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the other side of the sheet pan of partially roasted sweet potato and arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Pickle the shallot
5 Pickle the shallot

Meanwhile, in a small pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the sliced shallot; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the shallot is coated. Turn off the heat. Set aside to cool at least 5 minutes. Taste, then season with salt and pepper if desired.

Finish & serve your dish
6 Finish & serve your dish

Reserving 2 tablespoons of the pickling liquid, drain the pickled shallot. In a bowl, combine the reserved pickling liquid and 3 tablespoons of olive oil; season with salt and pepper. Whisk to thoroughly combine. Transfer to the bowl of sliced kale; using your hands, massage the kale until slightly softened. Taste, then season with salt and pepper if desired. To the bowl of hot honey, add the roasted brussels sprouts; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked barley topped with the roasted sweet potato, dressed kale, hot honey brussels spouts, chopped walnuts, and as much of the pickled shallot as you'd like. Top with the  seasoned yogurt. Enjoy! 

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Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potato. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and thinly slice the shallot.  Separate the kale leaves from the stems; discard the stems and thinly slice the leaves. Place in a large bowl. Roughly chop the walnuts. In a large bowl, combine the honey (kneading the packet before opening) and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the yogurt and 1 tablespoon of water; season with salt and pepper. 

2 Cook the barley

Add the barley to the pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat and drain thoroughly. 

Cook the barley
Start the sweet potato
3 Start the sweet potato

Meanwhile, line a sheet pan with foil. Place the diced sweet potato on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. 

4 Roast the sweet potato & brussels sprouts

Meanwhile, place the halved brussels sprouts in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the other side of the sheet pan of partially roasted sweet potato and arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Roast the sweet potato & brussels sprouts
Pickle the shallot
5 Pickle the shallot

Meanwhile, in a small pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the sliced shallot; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the shallot is coated. Turn off the heat. Set aside to cool at least 5 minutes. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

Reserving 2 tablespoons of the pickling liquid, drain the pickled shallot. In a bowl, combine the reserved pickling liquid and 3 tablespoons of olive oil; season with salt and pepper. Whisk to thoroughly combine. Transfer to the bowl of sliced kale; using your hands, massage the kale until slightly softened. Taste, then season with salt and pepper if desired. To the bowl of hot honey, add the roasted brussels sprouts; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked barley topped with the roasted sweet potato, dressed kale, hot honey brussels spouts, chopped walnuts, and as much of the pickled shallot as you'd like. Top with the  seasoned yogurt. Enjoy! 

Finish & serve your dish