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Roasted Ethiopian Noodle Bowl with Split Peas

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.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 10
Calories: 320
Best Season: All Seasons
Dietary: Dairy-Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/roasted-ethiopian-noodle-bowl-with-split-peas/