---
title: Freekeh Power Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/freekeh-power-bowl-59fb7cf7c94eac318a468202
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Wheat
  - Tree Nuts
  - Milk
tags:
  - Vegetarian
  - Healthy
  - Quick
  - Grain Bowl
rating: 4.0
rating_count: 311
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/freekeh-power-bowl.avif"
---
Adjust rack to middle position and preheat oven to 425°F. Place @freekeh{1%cup} in #large pot{} with a pinch of @salt{1%tsp} and enough @water{4%cups} to cover generously. Bring to a boil, then lower heat to a simmer. Cook until tender ~{20%minutes}. Drain and rinse under cold water.

Wash and dry all produce. Trim @brussels sprouts{12%oz}, then halve lengthwise through stem ends. Slice half the Brussels sprouts into thin shreds. Toss remaining Brussels sprouts halves and @butternut squash{1%unit} with a drizzle of @olive oil{3%tbsp} and a pinch of salt and @black pepper{½%tsp} on #baking sheet{}. Roast in oven until tender ~{20%minutes}, tossing halfway through.

Heat #medium pan{} over medium heat. Add @walnuts{¼%cup} and toast, tossing frequently, until fragrant ~{2%minutes}. Remove from pan and set aside.

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.

Halve and peel @shallot{1%unit}, then mince until you have 2 tbsp. Zest @lemon{1%unit} 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.

Core @apple{1%unit}, then dice into small cubes. Add freekeh, walnuts, shredded Brussels sprouts, @parmesan cheese{⅓%cup}, 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.