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
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.
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
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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