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Curry Pomegranate Protein Bowl
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
Recipe by: Mary Baker
Photo by: Taste of Home
Photo by: Taste of Home