Grain Bowl with Spiced Squash, Mushrooms, and Curried Yoghurt

Ingredients for Grain Bowl with Spiced Squash, Mushrooms, and Curried Yoghurt

• 90g red, white, or brown rice, quinoa, or barley

• Kosher salt

• 3 tablespoons olive oil

• 1/4 teaspoons freshly ground black pepper

• 1/4 teaspoons ground cinnamon

• 1 medium delicata squash (about 450g ), halved lengthwise, or 1/2 acorn squash (about 450g ), quartered, seeded, cut crosswise into 1/2"-thick slices

• 230g cremini or button mushrooms, trimmed, sliced

• 1 small red onion, sliced 1/2" thick

• 120ml Greek-style plain full or low-fat yoghurt

• 1 1/2 teaspoons fresh lemon juice

• 1/4 teaspoons curry powder

• 2 cups baby greens, such as watercress or rocket

• Lemon wedges and coriander leaves (for serving

• optional)

How to make Grain Bowl with Spiced Squash, Mushrooms, and Curried Yoghurt

Preheat oven to 204°C. Cook grains with 1/2 teaspoons salt according to package directions.

Meanwhile, whisk oil, pepper, cinnamon, and 3/4 teaspoons 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 yoghurt, lemon juice, curry powder, and 1/8 teaspoons salt in a medium bowl. Divide yoghurt 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 coriander, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.