Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

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.

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NUTRITION

475kcal
Protein
26.2g
Fat
16.6g
Carbs
62.5g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the vegetables by halving Brussels sprouts and slicing bell peppers. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    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.

  • 4

    While the vegetables roast, cook the quinoa and lentils if not already prepared. Keep warm.

  • 5

    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.

  • 6

    Assemble your bowl by placing the cooked quinoa and lentils as a base, then arranging the roasted vegetables and crispy tempeh on top.

  • 7

    Add sliced avocado and finish with an extra drizzle of olive oil if desired. Serve warm.

Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

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.

NUTRITION

475kcal
Protein
26.2g
Fat
16.6g
Carbs
62.5g

SERVINGS

1 serving

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

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the vegetables by halving Brussels sprouts and slicing bell peppers. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 3

    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.

  • 4

    While the vegetables roast, cook the quinoa and lentils if not already prepared. Keep warm.

  • 5

    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.

  • 6

    Assemble your bowl by placing the cooked quinoa and lentils as a base, then arranging the roasted vegetables and crispy tempeh on top.

  • 7

    Add sliced avocado and finish with an extra drizzle of olive oil if desired. Serve warm.