Curry Pomegranate Protein Bowl

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Curry Pomegranate Protein Bowl

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dinner, Lunch, Main Dish
Keyword: butternut, pine nuts, pomegranate seeds
Servings: 6


  • 3 cups butternut squash peeled 1/2 inch cubes
  • 2 tbsp Extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 small onion chopped
  • 1 tbsp curry powder
  • 1 tbsp Ground Chicken
  • 1 clove garlic minced
  • 1 tsp ground coriander
  • 3 cups water
  • 1 cup dried red lentils rinsed
  • 1/2 cup salted soy nuts optional or replace with pine nuts
  • 1/2 cup dried cranberries
  • 1/3 cup pomegranate molasses or leave it out
  • 1/2 cup feta
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh cilantro chopped


  • 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 the 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.


Recipe by: Mary Baker
Photo by: Taste of Home

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