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Herbed Ethiopian Breakfast Bowl with Split Peas

Herbed Ethiopian Breakfast Bowl with Split Peas A CIF Food Is Medicine dinner inspired by Ethiopian flavors with emphasis on Heart Healthy, Omega-3, Lower Sodium, High Protein, Anti-Inflammatory. 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 15 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Estimated Cost: 8
Calories: 500
Best Season: All Seasons
Dietary: Dairy-Free, High Fiber
Description
A CIF Food Is Medicine dinner inspired by Ethiopian flavors with emphasis on Heart Healthy, Omega-3, Lower Sodium, High Protein, Anti-Inflammatory.
Ingredients:
  • 1 cup split peas
  • 1 cup teff or quinoa
  • 1 cup sweet potato
  • 1 cup tomatoes
  • 1 cup carrots
  • berbere
  • garlic
  • ginger
  • 1 tablespoon chia seeds
  • black pepper to taste
Instructions
  1. 1
    Add ingredients to the cooker with low-sodium broth and spices,
    Cook until tender according to appliance instructions,
    Adjust texture with broth as needed,
    Finish with herbs, citrus, or yogurt if desired.
Keywords: herbed ethiopian breakfast bowl with split peas, ethiopian, dinner, heart healthy, omega-3, lower sodium, high protein, anti-inflammatory, 1 cup sweet potato, 1 cup tomatoes
Read it online: https://www.mcmh.us/recipe-maker/herbed-ethiopian-breakfast-bowl-with-split-peas/