YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Vegetables
A vibrant, nutrient-packed bowl featuring crispy seasoned lentils and lightly baked tempeh paired with fluffy quinoa and an assortment of roasted vegetables. This power bowl brings together warm and comforting textures with a delightful crunch for a balanced and satisfying meal.
INGREDIENTS
0.75 cup Cooked Lentils (~150g)
0.5 cup Cooked Quinoa (~93g)
75g Extra Firm Tempeh
1 medium Red Bell Pepper (~120g)
0.5 medium Zucchini (~90g)
0.25 medium Red Onion (~40g)
0.5 tbsp Olive Oil
Seasoning (Salt, Pepper, Paprika, Garlic Powder) to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, toss the red bell pepper (cut into strips or chunks), zucchini (sliced), and red onion (cut into wedges) with olive oil and your chosen seasonings. Spread the vegetables evenly on the baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender with slight caramelization on the edges. Remove from oven and set aside.
While the vegetables roast, prepare the tempeh by slicing it into bite-sized cubes. Season the tempeh lightly with salt, pepper, and paprika. In a non-stick skillet over medium-high heat, cook the tempeh cubes for about 5-7 minutes until they are browned and crispy on all sides.
In a mixing bowl, gently combine the cooked lentils and quinoa. For added crispiness, you may season the lentils with a pinch of garlic powder and paprika.
Assemble the bowl by layering the lentil quinoa mixture at the base, topping with the roasted vegetables and crispy tempeh.
Finish with an optional light drizzle of extra olive oil or a squeeze of lemon juice if desired, and serve warm.