Name: Curry Pomegranate Protein Bowl
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Curry Pomegranate Protein Bowl

1. 3 cups cubed peeled butternut squash (1/2-inch cubes) -

2. 2 tablespoons olive oil, divided -

3. 1/2 teaspoon salt, divided -

4. 1/4 teaspoon pepper -

5. 1/2 small onion, chopped -

6. 1 tablespoon curry powder -

7. 1 tablespoon ground cumin -

8. 1 garlic clove, minced -

9. 1 teaspoon ground coriander -

10. 3 cups water -

11. 1 cup dried red lentils, rinsed -

12. 1/2 cup salted soy nuts -

13. 1/2 cup dried cranberries -

14. 1/3 cup thinly sliced green onions -

15. 1/3 cup pomegranate molasses -

16. 1/2 cup crumbled feta cheese -

17. 1/2 cup pomegranate seeds -

18. 1/4 cup chopped fresh cilantro -

How to cook deliciously - Curry Pomegranate Protein Bowl

1. Stage

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 for 25-30 minutes or until tender, turning once. Meanwhile, in a 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 a boil. Reduce heat; simmer, covered, until lentils are tender and water is absorbed, about 15 minutes. Gently stir in soy nuts, cranberries, green onion and roasted squash. Divide among serving bowls. Drizzle with molasses and top with feta, pomegranate seeds and cilantro.