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

A hearty and vibrant power bowl featuring crispy baked lentils and fluffy quinoa, perfectly paired with roasted broccoli, red bell pepper, and fresh spinach. Finished with a light olive oil dressing and a sprinkle of hemp seeds, this bowl offers an exciting mix of textures and flavors to fuel your day.

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NUTRITION

492kcal
Protein
31.1g
Fat
16.8g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (150g)

1/3 cup cooked quinoa (50g)

1/2 cup roasted broccoli (75g)

1/2 cup roasted red bell pepper (75g)

1 cup fresh spinach (30g)

1 tsp extra virgin olive oil (4.5g)

1/4 cup roasted chickpeas (40g)

2 tablespoons hulled hemp seeds (18g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Rinse and drain cooked lentils, then toss them lightly with a dash of olive oil and your favorite spices (such as smoked paprika, cumin, salt, and pepper) before spreading them on a baking sheet. Bake for about 15-20 minutes until they turn crispy.

  • 2

    Meanwhile, prepare the roasted vegetables. Toss broccoli florets and sliced red bell pepper with a little olive oil, salt, and pepper. Roast in the oven alongside the lentils for approximately 15 minutes, however stir halfway through to ensure even cooking.

  • 3

    In a bowl, combine the cooked quinoa, fresh spinach, and roasted vegetables. Once the lentils are crispy, add them into the mix along with the roasted chickpeas.

  • 4

    Drizzle the assembled bowl with a teaspoon of extra virgin olive oil and a squeeze of fresh lemon if desired. Top with the hulled hemp seeds for an extra protein and crunchy texture.

  • 5

    Gently toss all ingredients until evenly combined and serve immediately, enjoying the mix of warm crispy lentils and roasted vegetables with cool, fresh spinach.

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

A hearty and vibrant power bowl featuring crispy baked lentils and fluffy quinoa, perfectly paired with roasted broccoli, red bell pepper, and fresh spinach. Finished with a light olive oil dressing and a sprinkle of hemp seeds, this bowl offers an exciting mix of textures and flavors to fuel your day.

NUTRITION

492kcal
Protein
31.1g
Fat
16.8g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (150g)

1/3 cup cooked quinoa (50g)

1/2 cup roasted broccoli (75g)

1/2 cup roasted red bell pepper (75g)

1 cup fresh spinach (30g)

1 tsp extra virgin olive oil (4.5g)

1/4 cup roasted chickpeas (40g)

2 tablespoons hulled hemp seeds (18g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Rinse and drain cooked lentils, then toss them lightly with a dash of olive oil and your favorite spices (such as smoked paprika, cumin, salt, and pepper) before spreading them on a baking sheet. Bake for about 15-20 minutes until they turn crispy.

  • 2

    Meanwhile, prepare the roasted vegetables. Toss broccoli florets and sliced red bell pepper with a little olive oil, salt, and pepper. Roast in the oven alongside the lentils for approximately 15 minutes, however stir halfway through to ensure even cooking.

  • 3

    In a bowl, combine the cooked quinoa, fresh spinach, and roasted vegetables. Once the lentils are crispy, add them into the mix along with the roasted chickpeas.

  • 4

    Drizzle the assembled bowl with a teaspoon of extra virgin olive oil and a squeeze of fresh lemon if desired. Top with the hulled hemp seeds for an extra protein and crunchy texture.

  • 5

    Gently toss all ingredients until evenly combined and serve immediately, enjoying the mix of warm crispy lentils and roasted vegetables with cool, fresh spinach.