Curry Pomegranate Protein Bowl
Description
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.
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
Directions
- 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.
