Freekeh Power Bowl

Name: Freekeh Power Bowl with Brussels Sprouts, Butternut Squash, and Apple
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Freekeh; 8 ounce Brussels Sprouts; 8 ounce Butternut Squash; 1 ounce Walnuts; 1 unit Shallot; 1 unit Lemon; 1 unit Apple; ½ cup Parmesan Cheese; 8 teaspoon Olive Oil; Salt; Pepper

with Brussels Sprouts, Butternut Squash, and Apple

Recipe Development TeamPublished on November 02, 2017

3.8

(311)

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Don’t settle for another night of boring brown rice. Instead, bulk things up with freekeh. This whole grain is all the rage, and we have a feeling its nutty flavor, fire-roasted smokiness, high fiber content, and al dente texture may have something to do with that. And it only gets better when paired with hearty toppings like roasted squash, Brussels sprouts, walnuts, and cubed apple, like it is here.

Allergens:

Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Freekeh

(Contains: Wheat)

8 ounce

Brussels Sprouts

8 ounce

Butternut Squash

1 ounce

Walnuts

(Contains: Tree Nuts)

1 unit

Shallot

1 unit

Lemon

1 unit

Apple

½ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

8 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat38 g

Saturated Fat9 g

Carbohydrate96 g

Sugar17 g

Dietary Fiber23 g

Protein29 g

Cholesterol30 mg

Sodium380 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Baking Sheet

•Pan

•Large Bowl

•Zester

Instructions

Adjust rack to middle position and preheat oven to 425 degrees. Place freekeh in a large pot with a pinch of salt and enough water to cover generously. Bring to a boil, then lower heat and reduce to a simmer. Cook until tender, 20-25 minutes. Drain and rinse under cold water.

Wash and dry all produce. Trim Brussels sprouts, then halve lengthwise through stem ends. Slice half the Brussels sprouts into thin shreds. Toss remaining Brussels sprouts halves and squash with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 20-25 minutes, tossing halfway through.

Heat a medium pan over medium heat. Add walnuts and toast, tossing frequently, until fragrant, 2-3 minutes. Remove from pan and set aside.

Heat a drizzle of olive oil in pan used for walnuts over medium heat. Add shredded Brussels sprouts and cook, tossing, until softened, 3-4 minutes. Season with salt and pepper.

Halve and peel shallot, then mince until you have 2 TBSP. Zest lemon until you have ½ tsp zest, then halve. Whisk together minced shallot, lemon zest, juice from one lemon half, and 2 TBSP olive oil in a large bowl. Season with salt and pepper. Adjust to taste with more olive oil, if needed.

Core apple, then dice into small cubes. Add freekeh, walnuts, shredded Brussels sprouts, Parmesan, and apple to bowl with dressing and toss to combine. Season with salt and pepper. Divide mixture between plates, then top with roasted veggies and serve.