Wild rice bowls with spiced squash, mushrooms and curried yogurt
K cup wild rice 3 tbsp olive oil N tsp ground black pepper N tsp ground cinnamon 1 acorn squash (about 1.5–2 lbs), halved lengthwise, seeded and cut cross-wise into K" strips 8 oz mushrooms, sliced 1 small red onion, sliced K" think K plain Greek yogurt 1 K tsp lemon juice N tsp curry powder 2 cups greens (arugula, baby kale, spinach etc.)
1. Preheat oven to 400 F. 2. Prepare rice as directed by the package. 3. While the rice is simmering, whisk the oil, pepper and cinnamon together in a bowl. Combine squash, mushrooms and onions together and toss in the oil mixture. Once evenly coated, spread onto a baking sheet and place in the oven to roast until lightly browned and tender – about 30 min. 4. Mix yogurt, curry and lemon juice together in a separate bowl. 5. Once the vegetables are roasted, and the rice is tender, divide the yogurt mixture between two bowls, then top with rice, vegetables and greens. 6. Top with a splash of lemon juice or cilantro if desired.