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 vibrant power bowl featuring crispy roasted lentils, fluffy quinoa, hearty roasted vegetables, and savory cubes of tempeh, all brought together with a drizzle of olive oil and aromatic herbs for a satisfying, protein-packed meal.

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NUTRITION

508kcal
Protein
36g
Fat
15.9g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup crispy lentils (99g)

1 cup roasted mixed vegetables (125g)

3 ounces roasted tempeh (85g)

1 teaspoon olive oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by chopping bell peppers and zucchini into bite-sized pieces. Toss them lightly in olive oil, salt, and your preferred herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 4

    For the crispy lentils, if using pre-cooked lentils, pat them dry and toss with a pinch of salt and smoked paprika. Bake them on a separate sheet for 15 minutes until they reach a crispy texture.

  • 5

    Cut the tempeh into cubes. Season with a dash of salt, pepper, and a sprinkle of garlic powder, then roast or pan-sear until golden on all sides.

  • 6

    Assemble the bowl by placing the cooked quinoa as a base. Top with the crispy lentils, roasted vegetables, and tempeh cubes.

  • 7

    Drizzle any remaining olive oil over the assembled bowl, and finish with a squeeze of lemon juice or a sprinkle of fresh herbs if desired.

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 vibrant power bowl featuring crispy roasted lentils, fluffy quinoa, hearty roasted vegetables, and savory cubes of tempeh, all brought together with a drizzle of olive oil and aromatic herbs for a satisfying, protein-packed meal.

NUTRITION

508kcal
Protein
36g
Fat
15.9g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup crispy lentils (99g)

1 cup roasted mixed vegetables (125g)

3 ounces roasted tempeh (85g)

1 teaspoon olive oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by chopping bell peppers and zucchini into bite-sized pieces. Toss them lightly in olive oil, salt, and your preferred herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 4

    For the crispy lentils, if using pre-cooked lentils, pat them dry and toss with a pinch of salt and smoked paprika. Bake them on a separate sheet for 15 minutes until they reach a crispy texture.

  • 5

    Cut the tempeh into cubes. Season with a dash of salt, pepper, and a sprinkle of garlic powder, then roast or pan-sear until golden on all sides.

  • 6

    Assemble the bowl by placing the cooked quinoa as a base. Top with the crispy lentils, roasted vegetables, and tempeh cubes.

  • 7

    Drizzle any remaining olive oil over the assembled bowl, and finish with a squeeze of lemon juice or a sprinkle of fresh herbs if desired.