Cumin Roasted Winter Vegetable and Lentil Bowls
These delicious Cumin Roasted Winter Vegetable and Lentil Bowls are a full meal to enjoy for lunch or dinner. This recipe combines the earthy flavor of GOYA® Lentils with roasted vegetables; zucchini, broccoli, brussels sprouts and carrots. When served, a zesty citrus vinaigrette made with orange juice, GOYA® Extra Virgin Olive Oil and spices is added. A nutritious and delicious plant-based recipe, perfect to enjoy right away or any day of the week.
Total Time
80m
Prep Time:10m
Yields:4 Servings
Ingredients
2 lbs.
1 lb.
1 lb.
½ lb.
½ cup
2 tbsp.
1 tbsp.
2 cups
2 tbsp.
1
1 cup
¼ cup
Directions
Step 1
Preheat oven to 425°F. Toss together squash, broccoli, Brussels sprouts, carrots, 3 tbsp. olive oil, 1 tbsp. cumin, Sazón, 2 tsp. Adobo and on a rimmed baking sheet. Bake, flipping vegetables halfway through, until tender and golden-brown, about 35-40 minutes.
Step 2
Meanwhile, combine lentils, 6 cups water, and remaining Adobo to medium pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 20-30 minutes. Drain lentils.
Step 3
In a small canning jar, add remaining oil, orange juice and remaining cumin. Cover tightly with lid and shake to combine. Season with Adobo, to taste.
Step 4
Divide lentils among serving bowls. Top with roasted vegetables, avocado, pickled red onions and pepitas. Drizzle with vinaigrette and serve.
To make pickled red onions
Place 1 thinly sliced red onion in large glass jar. Bring 3/4 cup water, 1/2 cup GOYA® Apple Cider Vinegar, 1 tbsp. sugar, and 2 tsp. GOYA® Salt to boil over medium high. Remove from heat once sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over onions, making sure to cover completely. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.
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To make pickled red onions
Place 1 thinly sliced red onion in large glass jar. Bring 3/4 cup water, 1/2 cup GOYA® Apple Cider Vinegar, 1 tbsp. sugar, and 2 tsp. GOYA® Salt to boil over medium high. Remove from heat once sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over onions, making sure to cover completely. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.
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Cumin Roasted Winter Vegetable and Lentil Bowls
Prep Time 10m
Total time 80m
Yields: 4 Servings
These delicious Cumin Roasted Winter Vegetable and Lentil Bowls are a full meal to enjoy for lunch or dinner. This recipe combines the earthy flavor of GOYA® Lentils with roasted vegetables; zucchini, broccoli, brussels sprouts and carrots. When served, a zesty citrus vinaigrette made with orange juice, GOYA® Extra Virgin Olive Oil and spices is added. A nutritious and delicious plant-based recipe, perfect to enjoy right away or any day of the week.
Ingredients
2 lbs.
1 lb.
1 lb.
½ lb.
½ cup
2 tbsp.
1 tbsp.
2 cups
2 tbsp.
1
1 cup
¼ cup
Directions
Step 1
Preheat oven to 425°F. Toss together squash, broccoli, Brussels sprouts, carrots, 3 tbsp. olive oil, 1 tbsp. cumin, Sazón, 2 tsp. Adobo and on a rimmed baking sheet. Bake, flipping vegetables halfway through, until tender and golden-brown, about 35-40 minutes.
Step 2
Meanwhile, combine lentils, 6 cups water, and remaining Adobo to medium pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 20-30 minutes. Drain lentils.
Step 3
In a small canning jar, add remaining oil, orange juice and remaining cumin. Cover tightly with lid and shake to combine. Season with Adobo, to taste.
Step 4
Divide lentils among serving bowls. Top with roasted vegetables, avocado, pickled red onions and pepitas. Drizzle with vinaigrette and serve.
