Shrimp & Warm Brussels Sprout Grain Bowls
with Cranberry Vinaigrette & Pecans
- Tree Nuts
- Shellfish
This hearty grain bowl is topped with tender sautéed Brussels sprouts and carrots for a warm, filling meal that’s perfect for anytime. A quick tangy homemade cranberry-Dijon vinaigrette livens up this nourishing vegan bowl that you’ll finish with a shower of pecans for a nutty crunch.
Ingredients
4 ounce
Shredded Carrots
½ ounce
Pecans
(Contains: Tree Nuts)
1 unit
Onion
8 ounce
Brussels Sprouts
10 ounce
Shrimp
(Contains: Shellfish)
2 unit
Cranberry Jam
2 teaspoon
Dijon Mustard
1 unit
Microwavable Grain Blend
Not included in your delivery
3 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice onion. Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds.
Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, Brussels sprouts, and carrots; season with salt and pepper. (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook, stirring occasionally, until veggies are browned and softened, 6-8 minutes.
Remove from heat; cover to keep warm.
While veggies cook, in a small bowl, whisk together jam, mustard, 3 TBSP olive oil, and 1 TBSP water until smooth (6 TBSP olive oil and 2 TBSP water for 4 servings).
Massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch.
Divide grain blend between shallow bowls. Top with veggies, as much cranberry vinaigrette as you like, and pecans. Serve with any remaining cranberry vinaigrette on the side.
