YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Vegetables
Enjoy a vibrant, hearty bowl featuring crispy roasted tempeh, protein-packed lentils and quinoa, and colorful roasted vegetables. This nourishing bowl is perfectly balanced with a pop of creamy avocado and a light olive oil drizzle, delivering a satisfying mix of textures and flavors that enhance any time of day - from breakfast to dinner.
INGREDIENTS
1/2 cup cooked quinoa (about 93g)
1/2 cup cooked green lentils (about 100g)
1 cup roasted Brussels sprouts (88g)
1/2 cup roasted bell peppers (75g)
2 ounces tempeh (56g)
1/4 portion avocado (50g)
1 tsp olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Prepare the vegetables by halving Brussels sprouts and slicing bell peppers. Toss them lightly with a drizzle of olive oil, salt, and pepper.
Spread the Brussels sprouts and bell peppers on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crispy around the edges.
While the vegetables roast, cook the quinoa and lentils if not already prepared. Keep warm.
Slice the tempeh into bite-sized pieces, season with salt and pepper, and pan-sear in a non-stick skillet over medium-high heat until golden and crispy, about 3-4 minutes per side.
Assemble your bowl by placing the cooked quinoa and lentils as a base, then arranging the roasted vegetables and crispy tempeh on top.
Add sliced avocado and finish with an extra drizzle of olive oil if desired. Serve warm.