Freekeh Power Bowl

🥘 Ingredients

• apple
  1 unit
• black pepper
  ½ tsp
• brussels sprouts
  12 oz
• butternut squash
  1 unit
• freekeh
  1 c
• lemon
  1 unit
• olive oil
  3 tbsp
• parmesan cheese
  ⅓ cup
• salt
  1 tsp
• shallot
  1 unit
• walnuts
  ¼ cup
• water
  4 c

🍳 Cookware

• large pot
• baking sheet
• medium pan
• large bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425°F. Place freekeh in large pot with a pinch of salt and enough water to cover generously. Bring to a boil, then lower heat to a simmer. Cook until tender ⏱️ 20 minutes . Drain and rinse under cold water.

   freekeh: 1 c, salt: 1 tsp, water: 4 c
2. 

   2

   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 butternut squash with a drizzle of olive oil and a pinch of salt and black pepper on baking sheet . Roast in oven until tender ⏱️ 20 minutes , tossing halfway through.

   brussels sprouts: 12 oz, butternut squash: 1 unit, olive oil: 3 tbsp, black pepper: ½ tsp
3. 

   3

   Heat medium pan over medium heat. Add walnuts and toast, tossing frequently, until fragrant ⏱️ 2 minutes . Remove from pan and set aside.

   walnuts: ¼ cup
4. 

   4

   Heat a drizzle of olive oil in pan used for walnuts over medium heat. Add shredded Brussels sprouts and cook, tossing, until softened ⏱️ 3 minutes . Season with salt and pepper.
5. 

   5

   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 remaining olive oil in large bowl . Season with salt and pepper. Adjust to taste with more olive oil if needed.

   shallot: 1 unit, lemon: 1 unit
6. 

   6

   Core apple , then dice into small cubes. Add freekeh, walnuts, shredded Brussels sprouts, parmesan cheese , 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.

   apple: 1 unit, parmesan cheese: ⅓ cup