What to cook with pomegranate: 5 recipes for healthy dishes

Pomegranate is a bright and juicy, healthy winter fruit rich in magnesium, iron, calcium, potassium, sodium, fiber and many vitamins. Pomegranate sets off the taste of dishes, and even from it you can prepare rich juice or smoothies.

431 calories

Raspberry smoothie bowl with pomegranate and coconut milk

Smoothie bowl - the same delicious and healthy smoothie, but they don’t drink it, but pour it into a bowl, decorate it with fruits, berries, nuts, seeds and eat with a spoon.

COOKING TIME:

15 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Cream ( Coconut )

1/2 cup

Coconut

for decoration

Cooking process

  1. Separate the pomegranate seeds.
  2. Leave 2 tbsp.

    l pomegranate seeds, some raspberries and coconut cream for decoration.

  3. Beat the rest of the ingredients with a blender until smoothy for 2-3 minutes.
  4. Pour the smoothie into a bowl, garnish with raspberries, pomegranate seeds and coconut. At the very end, make a coconut cream pattern on top.

273 calories

Salad with spinach, nuts and pomegranate

Crispy walnuts, soft cheese and juicy pomegranate seeds under honey-balsamic dressing make the taste of this dish unforgettable.

COOKING TIME :

15 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Vinegar ( balsamic )

2 tbsp. l

Oil (olive )

1 tbsp. l

Pepper (ground black)

1/4 tsp

Cooking process

  1. Grind the walnuts and fry them in a dry frying pan. Dice the cheese.
  2. Put spinach leaves, cranberries, cheese and nuts in a large bowl.

  3. Prepare the dressing: to do this, whisk the vinegar, honey and pepper in a separate bowl. Add oil gradually, continuing to stir constantly.
  4. Dress the salad with sauce. Arrange portionwise and garnish with pomegranate seeds.

490 calories

Warm salad with baked pumpkin and pomegranate

COOKING TIME:

30 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Oil (olive )

3 tbsp.

l

Preparation process

  1. Peel the pumpkin from its peel and seeds and cut into small cubes. Put on a baking sheet, add a little olive oil, salt and pepper.
  2. Bake at 200 degrees for 20-30 minutes - until soft. Then remove from the oven and cool.
  3. Chop the hazelnuts and lightly fry them in a dry pan.

  4. Broccoli inflorescences fry in the same pan for 3-5 minutes.
  5. Cut the avocado into cubes, cut the grapes in half.
  6. To season, whisk parsley, basil, olive oil, lemon juice, salt and pepper in a blender.
  7. In a salad bowl, combine corn, baked pumpkin, quinoa, broccoli, avocado and grapes with green dressing. Sprinkle with hazelnuts and grains on top.

    Bon appetit!

230 calories

Scallops with balsamic and pomegranate

The simplest way to cook scallops, and it will take you no more than 15 minutes.

COOKING TIME :

15 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Pomegranate (grain)

1/3 cup

Vinegar ( balsamic )

1 tbsp. l

Garlic (milled )

1 tsp

Cooking process

  1. Rinse and dry the scallops well.
  2. Preheat the pan and mix the oil with maple syrup in it.
  3. Add scallops, pomegranate seeds, balsamic and garlic to the pan.

    Fry until golden brown (6-8 minutes over medium heat).

  4. Serve scallops with vegetables, fresh herbs or pasta. Bon appetit!

248 calories

Quinoa pilaf with pomegranate

Dish with pomegranate on the festive table in many countries it is considered a symbol of good luck. Let it be on your table - our pilaf from quinoa.

COOKING TIME :

45 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Bouillon (chicken)

2 cups

Almonds (fried )

1/2 cup

Onions (green chopped)

1/2 cup

Oil ( olive )

2 tbsp.

l

Pepper (ground black)

to taste

Cooking process

  1. Heat olive oil in a deep frying pan. Add finely chopped onions and cook until it becomes translucent and fragrant.
  2. Add quinoa and chicken stock. Shuffle.
  3. Bring to a boil, reduce heat and cook for 20 minutes, until quinoa has absorbed all the liquid.

  4. In a large bowl, combine olive oil, pomegranate seeds, finely chopped green onions and parsley, lemon juice, lemon zest, sugar, quinoa, salt and pepper. Mix everything well.
  5. Before serving, sprinkle the dish with roasted almonds.
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