Grain Bowl With Spiced Squash Mushrooms And Curried Yogurt Recipes

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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

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.

ROASTED MUSHROOM AND HALLOUMI GRAIN BOWL



Roasted Mushroom and Halloumi Grain Bowl image

Like chickpeas and tofu, halloumi cheese is a sturdy vegetarian protein that browns and crisps when roasted in the oven. Its salty, chewy character is just one of the exciting bits about this grain bowl. Other highlights include crisp mushrooms, which roast alongside the halloumi; dollops of olive-studded yogurt; and whatever bright and crunchy herbs and vegetables you like or need to use up. To easily enjoy the full range of textures in each bite, instead of simply piling each element on top of the grains, layer them as if you are building nachos. It's a small tweak, but one that makes for an even more satisfying bowl of grains.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 pound cremini or button mushrooms, sliced 1/4-inch thick
1 bunch scallions, trimmed and cut into 1-inch lengths
8 to 9 ounces halloumi, torn into bite-size pieces
4 tablespoons extra-virgin olive oil, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
1 cup pearled barley or farro
1 cup Greek yogurt or sour cream
1/2 cup Kalamata olives, pitted and coarsely chopped
1 lemon
1 1/2 to 2 cups thinly sliced raw vegetables (such as brussels sprouts, celery, fennel, cucumbers and radishes)
1/3 cup torn mint, dill or watercress

Steps:

  • Heat the oven to 425 degrees. On a parchment-lined sheet pan, toss together the mushrooms, scallions, halloumi and 3 tablespoons oil; season with salt and pepper. (The pan might be crowded, but that's OK.) Roast on the bottom rack until crisp and golden, 25 to 30 minutes.
  • Meanwhile, in a large saucepan, cover the barley with 2 inches of water and season with salt. Bring to a boil over high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Drain, rinse under cold water, then leave in the strainer to drain again. Hold onto the saucepan; there is no need to wash it at this stage.
  • In a small bowl, stir together the yogurt and olives; season to taste with salt and pepper.
  • When the mushroom mixture is done roasting, finely grate the zest of the lemon over it and stir to combine. Shake the barley to get rid of any water, then transfer it back to the saucepan, along with the raw vegetables, herbs and the remaining 1 tablespoon oil. Halve the lemon and squeeze enough juice into the barley mixture until it tastes peppy and fresh (about 2 tablespoons); season to taste with salt and pepper.
  • Spoon and spread out a small amount of the barley into bowls, then add small spoonfuls of yogurt and top with a layer of the mushroom mixture. Repeat with another layer of barley, yogurt and mushrooms. Drizzle with olive oil. Leftovers will keep for up to 2 days refrigerated. Adjust seasonings with salt and lemon juice.

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