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Fresh Peruvian Skillet with Lentils

Fresh Peruvian Skillet with Lentils A CIF Food Is Medicine lunch inspired by Peruvian flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 16
Calories: 490
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine lunch inspired by Peruvian flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 cup lentils
  • 1 cup quinoa
  • 2 cups greens
  • 1 cup sweet potato
  • 1 cup peppers
  • lime
  • cilantro
  • aji amarillo
  • 1 tablespoon chia seeds
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: fresh peruvian skillet with lentils, peruvian, lunch, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 2 cups greens, 1 cup sweet potato
Read it online: https://www.mcmh.us/recipe-maker/fresh-peruvian-skillet-with-lentils/