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Nutrition Facts
Serving Size 446 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 70 mg 3%
Total Carbohydrate 67 g 22%
Dietary Fiber 12 g 48%
Sugars 10 g
Protein 25 g
Vitamin A 170% Iron 35%
Vitamin C 160% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cumin Dusted Veggie Bowl with Lentils and Chili Lime Yogurt
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 10 oz. pkg. butternut sqaush, diced
1 yellow squash, cut lengthwise into quarters then chopped
1 cup(s) zucchini, diced
1 medium red onion, julienned
1 10 oz. pkg. brussels sprouts, halved
2 Tbsp canola oil
1 Tsp ground cumin
1 cup(s) brown lentils
1 cup(s) farro
1 Tsp garlic, minced
1 cup(s) non fat Greek yogurt
1 Tsp Adams Chili Powder
1 Tbsp lime juice
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Instructions

1
Preheat oven to 400ºF. Place a large pyrex or sheet pan in oven and allow to preheat with oven.
2
Place butternut and yellow squash, zucchini, red onions, and sprouts in a large bowl. Drizzle with oil, add cumin, and toss until veggies are completely coated.
3
Remove hot pan from oven and spread seasoned vegetables evenly on hot surface.
4
Roast 30 minutes or until vegetables are well browned.
5
Meanwhile, prepare lentils and grains according to package directions.
6
To make chili lime yogurt, combine garlic, yogurt, chili powder and lime juice in a bowl and mix well.
7
To serve, mix lentils and grains together then divide evenly among four large bowls.
8
Top with vegetables and finish with yogurt sauce.

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