Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt

#cook90 grains quinoa rice barley squash mushroom yogurt curry leafy green healthy wheat/gluten-free vegetarian dinner

David Tamarkin

2 servings

Source

Ingredients

1/2 cup red, white, or brown rice, quinoa, or barley

Kosher salt

3 tablespoons olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1 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 red onion, sliced 1/2" thick

1/2 cup Greek-style plain full or low-fat yogurt

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon curry powder

2 cups baby greens, such as watercress or arugula

Lemon wedges and cilantro leaves (for serving; optional)

Method

Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.

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.

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.