Hearty Vegetable Grain Bowl with Avocado & Creamy Fig Dressing




  • ½ cup Cracked Freekeh
  • 1 lb Sweet Potatoes
  • 1 Avocado
  • 4 oz Brussels Sprouts
  • 1 Tbsp Fig Spread
  • ¼ cup Buttermilk
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 Apple



1.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. Cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm.



2.While the freekeh cooks, wash and dry the fresh produce. Medium dice the sweet potatoes. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until tender when pierced with a fork. Remove from the oven.



3.While the sweet potatoes roast, cut off and discard the root ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Core and medium dice the apple; place in a bowl. Add half the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to coat. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl; top with the remaining vinegar to prevent browning. Drizzle with olive oil and season with salt and pepper.



4.While the sweet potatoes continue to roast, in a bowl, whisk together the buttermilk, fig spread, and mustard. Season with salt and pepper.



5.In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked freekeh. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the roasted sweet potatoes, seasoned apple, and seasoned avocado. Top with a drizzle of the dressing. Enjoy!


For this wholesome grain bowl, nutty freekeh is studded with sautéed brussels sprouts, then topped with a bright combo of roasted sweet potatoes, smooth avocado, and crisp apple. We’re bringing it all together with a drizzle of our irresistibly sweet and tangy dressing, made with fig spread, buttermilk, and smooth dijon mustard.




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