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Herbed Caribbean Salad with Lentils

Herbed Caribbean Salad with Lentils A CIF Food Is Medicine lunch inspired by Caribbean 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 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 13
Calories: 360
Best Season: All Seasons
Dietary: Dairy-Free, High Fiber
Description
A CIF Food Is Medicine lunch inspired by Caribbean flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 cup lentils
  • 1 cup quinoa
  • 1 cup sweet potato
  • 1 cup cabbage
  • 1 cup spinach
  • curry powder
  • turmeric
  • cilantro
  • 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: herbed caribbean salad with lentils, caribbean, lunch, 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/herbed-caribbean-salad-with-lentils/