Lentil & Roasted Broccoli Rice Bowl
Whip up this delicious Lentil & Roasted Broccoli Rice Bowl, and it’s guaranteed to be one of your favorite dishes. To prepare, simply cook tender GOYA® Lentils, GOYA® Jasmine Rice and spices. Roast the broccoli with a touch of Adobo and olive oil, and then prepare a fantastic Tahini dressing to go with it. To serve, place everything in individual serving bowls and enjoy the fantastic flavor.
Total Time
55m
Prep Time:30m
Yields:4-6 Servings
Ingredients
Roasted Broccoli
1
head broccoli, cut into small florets
2 tbsp.
Rice Bowl
1½ cups
1 tbsp.
lemon zest
3 tbsp.
1 tbsp.
2 cans
(15.5 oz. each)
Tahini-Lime Dressing
2 tbsp.
tahini paste
¼ cup
1 tsp.
GOYA® Ground Cumin
1 tsp.
Topping
½ cup
pomegranate seeds
¼ cup
finely chopped fresh cilantro
Directions
Step 1
Roasted Broccoli: Preheat oven to 425°F. Toss together broccoli, oil and Adobo; bake for 20 to 25 minutes or until lightly charred and tender.
Step 2
Meanwhile, cook rice according to package directions.
Step 3
Whisk together olive oil, lemon zest, lemon juice, garlic and seasoning; toss with lentils and broccoli.
Step 4
Tahini-Lime Dressing: In small bowl, whisk together tahini, lime juice and 1 tbsp. water, adding more water if needed, until smooth. Stir in cumin, hot sauce and seasoning.
Step 5
Divide rice among bowls. Top with lentil and broccoli mixture. Drizzle with dressing.
Step 6
Topping: Divide pomegranate seeds and cilantro among bowls.
Note: Garnish with crumbled feta or goat cheese if desired.
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Lentil & Roasted Broccoli Rice Bowl
Prep Time 30m
Total time 55m
Yields: 4-6 Servings
Whip up this delicious Lentil & Roasted Broccoli Rice Bowl, and it’s guaranteed to be one of your favorite dishes. To prepare, simply cook tender GOYA® Lentils, GOYA® Jasmine Rice and spices. Roast the broccoli with a touch of Adobo and olive oil, and then prepare a fantastic Tahini dressing to go with it. To serve, place everything in individual serving bowls and enjoy the fantastic flavor.
Ingredients
Roasted Broccoli
1
head broccoli, cut into small florets
2 tbsp.
Rice Bowl
1½ cups
1 tbsp.
lemon zest
3 tbsp.
1 tbsp.
2 cans (15.5 oz. each)
Tahini-Lime Dressing
2 tbsp.
tahini paste
¼ cup
1 tsp.
GOYA® Ground Cumin
1 tsp.
Topping
½ cup
pomegranate seeds
¼ cup
finely chopped fresh cilantro
Directions
Step 1
Roasted Broccoli: Preheat oven to 425°F. Toss together broccoli, oil and Adobo; bake for 20 to 25 minutes or until lightly charred and tender.
Step 2
Meanwhile, cook rice according to package directions.
Step 3
Whisk together olive oil, lemon zest, lemon juice, garlic and seasoning; toss with lentils and broccoli.
Step 4
Tahini-Lime Dressing: In small bowl, whisk together tahini, lime juice and 1 tbsp. water, adding more water if needed, until smooth. Stir in cumin, hot sauce and seasoning.
Step 5
Divide rice among bowls. Top with lentil and broccoli mixture. Drizzle with dressing.
Step 6
Topping: Divide pomegranate seeds and cilantro among bowls.
Note: Garnish with crumbled feta or goat cheese if desired.
