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Curry Pomegranate Protein Bowl

This recipe is simple and beautiful. It uses a lot of unique flavors that, when blended together, create an out-of-this-world taste sensation. You can substitute other roasted, salted nuts for the soy nuts and can use warmed berry jam in place of the molasses. —Mary Baker, Wauwatosa, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 3 cups cubed peeled butternut squash (1/2-inch cubes)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/2 small onion, chopped
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 1 teaspoon ground coriander
  • 3 cups water
  • 1 cup dried red lentils, rinsed
  • 1/2 cup salted soy nuts
  • 1/2 cup dried cranberries
  • 1/3 cup thinly sliced green onions
  • 1/3 cup pomegranate molasses
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh cilantro

Directions

  • Preheat oven to 375°. Place squash on a greased 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once.
    Meanwhile, in a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion; cook and stir until crisp-tender, 4-6 minutes. Add curry powder, cumin, garlic, coriander and remaining 1/4 teaspoon salt; cook 1 minute longer. Add water and lentils; bring to boil. Reduce heat; simmer, covered, until lentils are tender and water is absorbed, about 15 minutes.
    Gently stir in soy nuts, cranberries, green onions and roasted squash. Divide among serving bowls. Drizzle with molasses and top with feta, pomegranate seeds and cilantro.
Nutrition Facts
3/4 cup: 367 calories, 9g fat (2g saturated fat), 5mg cholesterol, 327mg sodium, 60g carbohydrate (23g sugars, 9g fiber), 14g protein.

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