Ethiopian-Style Rice Bowl

Ethiopian-Style Rice Bowl with roasted vegetables, lentils, and greens. This bowl is packed with protein and nutrition.

We’ve used Holy Cow Vegan’s spice blend recipe for the Berbere spice in this recipe, but you can try purchasing some if you live near any international food markets or see what vendors at your local markets may have.

Ingredients

Serves: 4-5 Time: 45 minutes

Ethiopian-Style Rice Bowl

Spiced Lentils

• 1 1/2 cup lentils, washed
• 8 oz. tomato sauce
• 1 cup water
• 1/2 vegetable bouillon cube
• 1/2 tsp white pepper
• 1 tsp berbere spice
• 2 cups kale, chopped

Roasted Vegetables

• 1/2 yellow onion, chopped
• 1 large carrot, chopped
• 1/2 bell pepper, chopped
• 8-10 oz. cherry tomatoes
• 1 zucchini or squash, chopped
• 1 cup red cabbage, chopped
• 1/2 tsp black pepper
• 2 tsp salt
• 1/2 tsp marjoram
• 1 Tbs olive oil

Garlic-Ginger Rice

• 1 cup rice
• 2 cups water
• 1 vegetable bouillon cube
• 2 tsp ground garlic
• 1 tsp ground ginger

Directions

1. Preheat the oven to 400º F.
2. In a mixing bowl, combine the roasted vegetable ingredients and toss them evenly.
3. Spread the veggie mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
4. Meanwhile, prepare the lentils and rice.
5. Set heat to medium-high in a medium stovetop pot and add a touch of oil.
6. Stir in the lentils for 2 minutes, then add the water, vegetable bouillon, tomato sauce, and seasoning. Set aside the kale.
7. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed. Add the kale at the end, until it is lightly wilted.
8. Then, cook the rice in a rice cooker or on the stove top with the seasonings.
9. Serve the lentils with the rice, kale and veggie mix, and enjoy!

Nutrition Information

Nutrition Disclaimer

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