YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potatoes
A wholesome power bowl featuring a base of fluffy quinoa and hearty lentils, complemented by tender roasted sweet potatoes, crispy marinated tempeh, and a perfectly fried egg atop a bed of fresh baby spinach. This bowl creates a satisfying mix of textures and flavors, balanced with a bright lemon dressing to round it out.
INGREDIENTS
1/2 cup Cooked Quinoa (approx 90g)
1/2 cup Cooked Lentils (approx 100g)
1 medium Roasted Sweet Potato (approx 114g)
50g Crispy Tempeh
1 large Fried Egg
1 cup Baby Spinach (approx 30g)
1 tablespoon Lemon Juice
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Cube the sweet potato, toss with a little olive oil, salt, and pepper, and roast on a baking sheet for about 25 minutes until tender and slightly crispy.
While the sweet potatoes roast, cook the quinoa and lentils separately according to package instructions if not already prepared.
Slice the tempeh into bite-sized pieces. In a small bowl, lightly toss the tempeh with a dash of olive oil, salt, and pepper, then pan-fry over medium heat until each side is golden and crispy.
In a separate pan, heat a non-stick skillet and fry the egg to your preference (sunny side up works well for a runny yolk that enriches the bowl).
Assemble the bowl by layering the quinoa and lentils at the base, then add the roasted sweet potatoes, crispy tempeh, and a handful of baby spinach.
Drizzle with lemon juice and a tiny drizzle of olive oil, and season with additional salt and pepper if desired.
Top with the fried egg and serve immediately.