Lentil & Roasted Broccoli Rice Bowl

Lentil & Roasted Broccoli Rice Bowl
Lentil & Roasted Broccoli Rice Bowl

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Roasted Broccoli


head broccoli, cut into small florets

Rice Bowl

1 tbsp.

lemon zest

2 cans (15.5 oz. each)

GOYA® Lentils, drained and rinsed

Tahini-Lime Dressing


½ cup

pomegranate seeds

¼ cup

finely chopped fresh cilantro

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Step 1

Roasted Broccoli: Preheat oven to 425°F. Toss together broccoli, oil and Adobo; bake for 20 to 25 minutes or until lightly charred and tender.

Step 2

Meanwhile, cook rice according to package directions.

Step 3

Whisk together olive oil, lemon zest, lemon juice, garlic and seasoning; toss with lentils and broccoli.

Step 4

Tahini-Lime Dressing: In small bowl, whisk together tahini, lime juice and 1 tbsp. water, adding more water if needed, until smooth. Stir in cumin, hot sauce and seasoning.

Step 5

Divide rice among bowls. Top with lentil and broccoli mixture. Drizzle with dressing.

Step 6

Topping: Divide pomegranate seeds and cilantro among bowls.


Note: Garnish with crumbled feta or goat cheese if desired.

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