Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt
A nourishing grain bowl featuring roasted delicata squash, mushrooms, and red onion seasoned with warming spices, served over your choice of grains and topped with curry-spiced yogurt and fresh greens.
Ingredients
- •½ cup red, white, or brown rice, quinoa, or barley
- •1 teaspoon Kosher salt
- •3 tablespoons olive oil
- •¼ teaspoon freshly ground black pepper
- •¼ teaspoon ground cinnamon
- •1 medium medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices
- •8 ounces cremini or button mushrooms, trimmed, sliced
- •1 small small red onion, sliced 1/2" thick
- •½ cup Greek-style plain full or low-fat yogurt
- •1½ teaspoons fresh lemon juice
- •¼ teaspoon curry powder
- •2 cups baby greens, such as watercress or arugula
- •1 serving Lemon wedges and cilantro leaves (for serving; optional)
Cooking Instructions
- 1.
Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
20 min
- 2.
Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
30 min
- 3.
Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.
5 min