Bulgur, Sweet Potato, and Pomegranate Grain Bowl

with blood orange and shallot vinaigrette

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

A decade ago, pomegranate was the hippest fruit in the bowl. It may have lost a little of the "cool" it once had, but these sweet and tart seeds make an excellent addition to this grain bowl. And let's not forget the blood orange, which has great citrus flavor and a great name. (And it looks really cool when you open it; you'll see!) Tossed with bulgur wheat, sweet potato, and a shallot dressing, this bowl makes it hip to be square.

In Your Box (serves 2)

  • 14 oz. Sweet Potato
  • Info
    ½ cup Bulgur Wheat
  • 1 Blood Orange
  • 1 Shallot
  • Info
    1 oz. Almonds
  • 1 fl. oz. Champagne Vinegar
  • 4 oz. Pomegranate Seeds
  • 4 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    665
  • Carbohydrates
    99g
  • Fat
    31g
  • Protein
    14g
  • Sodium
    1430mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

  • 1

    Roast the Sweet Potato

    Cut sweet potato into ½" dice. Place on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until browned and tender, 16-20 minutes. While sweet potato roasts, cook bulgur wheat.

  • 2

    Cook the Bulgur Wheat

    Bring a small pot with bulgur wheat, 1 cup water, and ¼ tsp. salt to a boil over medium-high heat. Reduce heat to low, cover, and cook until all water has been absorbed, 10-14 minutes. Remove from burner, cover, and keep warm. While bulgur wheat cooks, prepare ingredients.

  • 3

    Prepare the Ingredients

    Peel blood orange by hand, being careful to remove white pith. Halve and cut each half into ½" slices. Peel and mince shallot. Coarsely chop almonds.

  • 4

    Make the Vinaigrette

    Stir together shallots (to taste), Champagne vinegar, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper into a large mixing bowl. Set aside for flavors to marry.

  • 5

    Prepare the Salad

    To large mixing bowl with vinaigrette, add bulgur wheat, arugula, half the pomegranate seeds (reserve remaining for garnish), sweet potato, and blood orange. Toss together until evenly coated.

  • 6

    Plate the Dish

    Place a serving of salad onto a plate and garnish with almonds and remaining pomegranate seeds (to taste).

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