Cumin Roasted Winter Vegetable and Lentil Bowls

Name: Cumin Roasted Winter Vegetable and Lentil Bowls
Prep time: 10M
Total time: 80M
Yield: 4 Servings
Ingredients: 2 lbs. butternut squash, peeled and cut into 1-inch pieces; 1 lb. broccoli, cut in 1-inch florets; 1 lb. Brussels sprouts, halved; ½ lb. medium carrots, peeled and cut into 1/2-inch coins; ½ cup Extra Virgin Olive Oil; 2 tbsp. Ground Cumin; 1 tsp. Sazón with Coriander and Annatto; 1 tbsp. Adobo All-Purpose Seasoning with Pepper; 2 cups Lentils; 2 tbsp. fresh orange juice; 1 avocado, halved, pitted, peeled and sliced; 1 cup pickled red onions (see tip below); ¼ cup

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These delicious Cumin Roasted Winter Vegetable and Lentil Bowls are a full meal to enjoy for lunch or dinner. This recipe combines the earthy flavor of GOYA® <a href="https://www.goya.com/en/products/lentils-dry/">Lentils</a> with roasted vegetables; zucchini, broccoli, brussels sprouts and carrots. When served, a zesty citrus vinaigrette made with orange juice, GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a> and spices is added. A nutritious and delicious plant-based recipe, perfect to enjoy right away or any day of the week.

Total Time

80m

Prep Time:10m

Yields:4 Servings

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Ingredients

2 lbs.

butternut squash, peeled and cut into 1-inch pieces

1 lb.

broccoli, cut in 1-inch florets

1 lb.

Brussels sprouts, halved

½ lb.

medium carrots, peeled and cut into 1/2-inch coins

½ cup

GOYA® Extra Virgin Olive Oil, divided

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2 tbsp.

GOYA® Ground Cumin, divided

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1 tsp.

GOYA® Sazón with Coriander and Annatto

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more to taste

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2 cups

GOYA® Lentils, rinsed and drained

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2 tbsp.

fresh orange juice

avocado, halved, pitted, peeled and sliced

1 cup

pickled red onions (see tip below)

¼ cup

toasted pepitas, optional

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Directions

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Step 1

Preheat oven to 425°F. Toss together squash, broccoli, Brussels sprouts, carrots, 3 tbsp. olive oil, 1 tbsp. cumin, Sazón, 2 tsp. Adobo and on a rimmed baking sheet. Bake, flipping vegetables halfway through, until tender and golden-brown, about 35-40 minutes.

Step 2

Meanwhile, combine lentils, 6 cups water, and remaining Adobo to medium pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 20-30 minutes. Drain lentils.

Step 3

In a small canning jar, add remaining oil, orange juice and remaining cumin. Cover tightly with lid and shake to combine. Season with Adobo, to taste.

Step 4

Divide lentils among serving bowls. Top with roasted vegetables, avocado, pickled red onions and pepitas. Drizzle with vinaigrette and serve.

To make pickled red onions

Place 1 thinly sliced red onion in large glass jar. Bring 3/4 cup water, 1/2 cup GOYA® Apple Cider Vinegar, 1 tbsp. sugar, and 2 tsp. GOYA® Salt to boil over medium high. Remove from heat once sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over onions, making sure to cover completely. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.

Products in this Recipe

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Extra Virgin Olive Oil

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Ground Cumin

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Sazón with Coriander and Annatto

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Adobo All-Purpose Seasoning with Pepper

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Lentils

To make pickled red onions

Place 1 thinly sliced red onion in large glass jar. Bring 3/4 cup water, 1/2 cup GOYA® <a href="https://www.goya.com/en/products/apple-cider-vinegar/">Apple Cider Vinegar</a>, 1 tbsp. sugar, and 2 tsp. GOYA® <a href="https://www.goya.com/en/products/iodized-salt/">Salt</a> to boil over medium high. Remove from heat once sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over onions, making sure to cover completely. Set aside to cool for at least 1 hour before using. Keep refrigerated for up to 2 weeks.

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