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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

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

Vegetarian WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please 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.

fresh
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

Hot Honey Brussels Sprout & Sweet Potato Grain Bowls

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
Browse Steps
1 of 6