Curry Pomegranate Protein Bowl Food
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- 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 : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 327mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 9g fiber), Protein 14g protein.
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- 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 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 : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 327mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 9g fiber), Protein 14g protein.
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