Roasted Ethiopian Noodle Bowl with Split Peas A CIF Food Is Medicine salad 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.

CIF Approved

Roasted Ethiopian Noodle Bowl with Split Peas

Print Recipe

Author: Colin Vareene Cooking Method: Roasted Cuisine: Ethiopian Courses: Salad Recipe Keys: C Cancer Prevention Education C Cruciferous Vegetables F Food Is Medicine L Legume-Rich L Lower Sodium

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Difficulty: Intermediate Cooking Temp: 400°F  C Servings: 2 Estimated Cost: $ 10 Calories: 320 Best Season: All Seasons Dietary:

D Dairy-Free V Vegan

Description

A CIF Food Is Medicine salad inspired by Ethiopian flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup split peas
• 1 cup teff or quinoa
• 2 cups collard greens
• 1 cup cabbage
• 1 cup carrots
• cardamom
• paprika
• ginger
• 1 tablespoon tahini
• black pepper to taste

Instructions

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: roasted ethiopian noodle bowl with split peas, ethiopian, salad, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 2 cups collard greens, 1 cup cabbage

Rate this recipe