Ethiopian Teff Bowl with Berbere Roasted Veggies







An Ethiopian-inspired bowl featuring whole-grain teff, seasoned lentils and roasted berber-spiced veggies, that is full of flavor and protein. Vegan and gluten-free.

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  1. Preheat oven to 425°F.
  2. In a small pot add lentils, water, salt, onion powder, garlic powder, berbere spice and olive oil. Bring to a simmer, cover and continue simmering on low heat for 15-20 minutes, until tender, but intact.
  3. In another small pot, sauté teff in olive oil for one minute then add water and salt. Bring to a simmer, cover and cook on low heat for 8-10 minutes, or until water is gone. Fluff with fork, cover and let sit until ready to serve.
  4. While the lentils and teff are cooking, roast the veggies. Place the veggies on a parchment-lined sheet pan, drizzle lightly with olive oil and sprinkle with salt and berbere. Roast 20 minutes or until tender.
  5. Divide the teff and lentils between 3-4 bowls. Top with the veggies.
  6. Serve with baby spinach and optional Ethiopian yogurt.
To make Ethiopian yogurt, simple add berber spice to taste, to plain yogurt.
Ethiopian Teff Bowl with fork


Ethiopian Spiced Split Lentils

  • 3/4 cups split lentils
  • 2 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon berbere spice, more to taste
  • 1 tablespoon olive oil

Fluffy Teff

  • 2 teaspoons olive oil
  • 1 cup Maskal Teff® grain
  • 1 1/2 cups water
  • Pinch salt

Roasted Veggies

  • 1 small sweet potato, 1/2 inch diced
  • 2 small zucchini, sliced thick
  • Olive oil for drizzling
  • 1 teaspoons berbere spice
  • Salt to taste


  • Baby spinach leaves
  • Ethiopian yogurt

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