Mediterranean Grain Bowl with Harissa-Roasted Vegetables & Labneh Sauce

Mediterranean Grain Bowl

with Harissa-Roasted Vegetables & Labneh Sauce

Group Created with Sketch. 30 min
Wellness 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.
WW Approved
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.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
  • View All
    Nutrition Label
    Download

For layers of complex flavor, we’re tossing a seasonal duo of roasted cauliflower and carrots- (which get bold flavor from smoky harissa paste) with warm, saffron-infused freekeh. It’s all topped with vibrant red beets marinated with tart currants and a sprinkle of hot red pepper flakes, which makes for a gorgeous, flavorful finish.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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 and saffron and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare & roast the vegetables:
2 Prepare & roast the vegetables:

While the freekeh cooks, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; halve lengthwise, then cut into 1/2-inch pieces. In a large bowl, combine the harissa paste and 2 teaspoons of olive oil; season with salt and pepper. Add the prepared cauliflower and carrots; toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Marinate the beets:
3 Marinate the beets:

While the vegetables roast, on a paper towel-lined cutting board, medium dice the beets. In a bowl, combine the diced beets, currants, half the vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the dressing:
4 Make the dressing:

While the vegetables continue to roast, in a bowl, whisk together the labneh cheese, remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of water. Taste, then season with salt and pepper   if desired.

Finish the freekeh & serve your dish:
5 Finish the freekeh & serve your dish:

Add the roasted vegetables to the pot of cooked freekeh. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the finished freekeh topped with the marinated beets (including any liquid). Drizzle with the dressing. Garnish with the almonds and feta cheese (crumbling before adding). Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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
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 and saffron and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare & roast the vegetables:

While the freekeh cooks, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; halve lengthwise, then cut into 1/2-inch pieces. In a large bowl, combine the harissa paste and 2 teaspoons of olive oil; season with salt and pepper. Add the prepared cauliflower and carrots; toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the vegetables:
Marinate the beets:
3 Marinate the beets:

While the vegetables roast, on a paper towel-lined cutting board, medium dice the beets. In a bowl, combine the diced beets, currants, half the vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Make the dressing:

While the vegetables continue to roast, in a bowl, whisk together the labneh cheese, remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of water. Taste, then season with salt and pepper   if desired.

Make the dressing:
Finish the freekeh & serve your dish:
5 Finish the freekeh & serve your dish:

Add the roasted vegetables to the pot of cooked freekeh. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the finished freekeh topped with the marinated beets (including any liquid). Drizzle with the dressing. Garnish with the almonds and feta cheese (crumbling before adding). Enjoy!