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Garden Greek Breakfast Bowl with Lentils

Garden Greek Breakfast Bowl with Lentils A CIF Food Is Medicine lunch inspired by Greek flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. 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 10 mins
Cook Time 40 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 7
Calories: 410
Best Season: All Seasons
Dietary: Dairy-Free, Vegan
Description
A CIF Food Is Medicine lunch inspired by Greek flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 cup lentils
  • 1 cup farro
  • 1 cup zucchini
  • 1 cup roasted peppers
  • 1 cup tomatoes
  • oregano
  • lemon
  • dill
  • 2 tablespoons ground flaxseed
  • 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: garden greek breakfast bowl with lentils, greek, lunch, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup zucchini, 1 cup roasted peppers
Read it online: https://www.mcmh.us/recipe-maker/garden-greek-breakfast-bowl-with-lentils/