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Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt

Name: Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt
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)

A small grocery run gets this on the table.

Ingredients

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directions

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

Recipes sourced from Epicurious.com.

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