Apricot Wheatberry Bowl

with Roasted Vegetables and Pomegranate Seeds

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.