Best 2 Grain Bowl With Spiced Squash Mushrooms And Curried Yogurt Recipes

Elevate your taste buds with a delightful grain bowl, a culinary symphony where roasted squash and succulent mushrooms dance harmoniously with the aromatic embrace of spices. Topped with a luscious curried yogurt dressing, this vibrant dish promises a textural adventure, blending the softness of grains, the crispness of vegetables, and the creamy indulgence of yogurt. Get ready to embark on a culinary journey that will leave you utterly satisfied, nourishing your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT

Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt image

No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

Provided by David Tamarkin

Categories #cook90 Grains Quinoa Rice Barley Squash Mushroom Yogurt Curry Leafy Green Healthy Wheat/Gluten-Free Vegetarian Dinner

Yield 2 servings

Number Of Ingredients 13

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)

Steps:

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.

ROASTED VEGGIE GRAIN BOWL

Roasted Veggie Grain Bowl image

Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced

Steps:

Preheat the oven to 425 degrees F.
Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

Tips:

Choose the right squash: Butternut squash is a classic choice for this recipe, but you can also use kabocha, acorn, or delicata squash. Look for squashes that are firm and heavy for their size.
Roast the squash properly: Roasting the squash brings out its natural sweetness and caramelizes the edges. Make sure to toss the squash with olive oil and salt before roasting, and roast it until it is tender and slightly browned.
Make sure the mushrooms are flavorful: Sautéing the mushrooms in butter and garlic gives them a rich, earthy flavor. You can also add other herbs or spices, such as thyme, oregano, or paprika, to taste.
Use a flavorful yogurt: The curried yogurt sauce is a key component of this dish. Use a yogurt that is thick and creamy, and flavor it with curry powder, cumin, and coriander.
Assemble the grain bowl carefully: Layer the roasted squash, mushrooms, and curried yogurt on top of the cooked grains. You can also add other toppings, such as chopped nuts, seeds, or fresh herbs.

Conclusion:

This grain bowl with spiced squash, mushrooms, and curried yogurt is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. With its roasted squash, savory mushrooms, and creamy curried yogurt sauce, this grain bowl is sure to be a hit with everyone who tries it.