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Ginger Ethiopian Bowl with Split Peas

Ginger Ethiopian Bowl with Split Peas A CIF Food Is Medicine breakfast inspired by Ethiopian 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 10 mins
Total Time 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Estimated Cost: 13
Calories: 330
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine breakfast inspired by Ethiopian flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 cup split peas
  • 1 cup brown rice
  • 1 cup sweet potato
  • 1 cup cabbage
  • 1 cup carrots
  • turmeric
  • cumin
  • coriander
  • 1/2 avocado sliced
  • black pepper to taste
Instructions
  1. 1
    Prepare and rinse produce as needed,
    Combine ingredients in a bowl or blender,
    Season with herbs, citrus, vinegar, and spices,
    Serve chilled or at room temperature.
Keywords: ginger ethiopian bowl with split peas, ethiopian, breakfast, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup sweet potato, 1 cup cabbage
Read it online: https://www.mcmh.us/recipe-maker/ginger-ethiopian-bowl-with-split-peas/