HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFreekeh Power Bowl
Freekeh Power Bowl

Freekeh Power Bowl

with Brussels Sprouts, Butternut Squash, and Apple

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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:WheatTree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



8 ounce

Brussels Sprouts

8 ounce

Butternut Squash

1 ounce


(ContainsTree Nuts)

1 unit


1 unit


1 unit


½ cup

Parmesan Cheese


Not included in your delivery

8 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon

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.