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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
2 tbsp.
GOYA® Ground Cumin, divided
1 tsp.
Sazón GOYA® with Coriander and Annatto
1 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more to taste
2 cups
GOYA® Lentils, rinsed and drained
2 tbsp.
fresh orange juice
1
avocado, halved, pitted, peeled and sliced
1 cup
pickled red onions (see tip below)
¼ cup
toasted pepitas, optional
Directions
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.
New from Goya
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