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Apricot Wheatberry Bowl with Roasted Vegetables and Pomegranate Seeds

Apricot Wheatberry Bowl

with Roasted Vegetables and Pomegranate Seeds

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This power bowl incorporates some of our all-time favorite fruits and veggies. We’re talking about sweet dried apricots, Brussels sprouts, and butternut squash. When you’re roasting the Brussels sprouts, be sure to keep a watchful eye on them in the oven. You’ll be waiting for them to turn a darker color. Begin checking the wheatberries at 30 minutes — they will have a chewy bite once they’re done.

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
733
FAT
38g
CARBOHYDRATES
91g
PROTEIN
17g

MAIN INGREDIENTS

  1. 3/4 cup wheatberries
  2. 6 oz butternut squash
  3. 4 oz Brussels sprouts
  4. Fresh cilantro
  5. 1/4 cup dried apricots
  6. 2 oz lacinato kale
  7. 2 tbsp apple cider vinegar
  8. 1/2 tsp Dijon mustard
  9. 1 tbsp Date Lady syrup
  10. 1/8 tsp cinnamon
  11. ½ oz pomegranate seeds
  12. 1/4 cup sliced almonds
  13. Salt and pepper*
  14. 4 tbsp vegetable oil*
  15. *not included

INSTRUCTIONS

1
Cook the wheatberries
Cook the wheatberries
Preheat oven to 400°F. Put 2 cups of water, 1/4 tsp of salt, and the wheatberries into a small saucepan and bring to a boil. Cover and reduce heat to a simmer. Cook until tender but still chewy, about 30 to 35 minutes.
2
Roast the veggies
Roast the veggies
Rinse, peel, and dice the butternut squash. Rinse, trim, and halve the Brussels sprouts. Put the butternut squash and Brussels sprouts on a baking sheet (keeping them separate) and toss with 1 tbsp oil and 1/4 tsp salt. Roast until golden brown, about 15 to 20 minutes.
3
Stop and chop
Stop and chop
Rinse the cilantro and remove the tough stems. Roughly chop the cilantro and apricots and add to a large bowl.
4
Prep the kale
Prep the kale
Rinse, dry, and remove the stems from the kale. Stack and roll the leaves, then thinly slice them. Add to the large bowl. When the butternut squash is finished, add it to the bowl as well. Reserve the Brussels sprouts for later.
5
Dress it up
Dress it up
In a small bowl combine the apple cider vinegar, Dijon mustard, date syrup, cinnamon, 1/4 tsp of salt, and a pinch of pepper. Slowly whisk in 2 tbsp of oil. Whisk until dressing emulsifies a bit. Add 2 tbsp of the dressing to the large bowl with the kale and toss to combine.
6
Finish the dish
Finish the dish
Drain cooked wheatberries and add them to the large bowl. Toss to combine with the veggies and top with the pomegranate seeds and almonds. Serve in bowls and top with the Brussels sprouts. Pass the remaining dressing at the table.