Creamy Roasted Pumpkin Quinoa Bowl

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

Creamy Roasted Pumpkin Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Pumpkin Quinoa Bowl

Enjoy a warm and comforting bowl featuring tender roasted pumpkin, nutty quinoa, and hearty lentils, all dressed in a creamy non-fat Greek yogurt sauce with a hint of lemon and fresh herbs. This bowl combines wholesome ingredients with a balanced mix of protein, fiber, and healthy fats for a satisfying meal.

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NUTRITION

556kcal
Protein
33.2g
Fat
11.9g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

150g roasted pumpkin

1/2 cup cooked chickpeas (82g)

1/2 cup non-fat Greek yogurt (120g)

1/4 medium avocado (50g)

1/2 cup cooked lentils (100g)

1 tablespoon lemon juice

2 tablespoons fresh herbs (parsley or cilantro)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread them evenly on a baking sheet.

  • 2

    Roast the pumpkin in the preheated oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 3

    While the pumpkin roasts, prepare the quinoa and lentils if not already cooked. In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, chopped fresh herbs, salt, and pepper to create a creamy dressing.

  • 4

    In a large bowl, combine the cooked quinoa, chickpeas, lentils, and roasted pumpkin. Gently toss everything together.

  • 5

    Top the bowl with sliced avocado. Drizzle the creamy herb dressing over the mixture and gently fold in to evenly coat all ingredients.

  • 6

    Serve warm or at room temperature, and enjoy your nutritious and satisfying Creamy Roasted Pumpkin Quinoa Bowl.

Creamy Roasted Pumpkin Quinoa Bowl

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

Creamy Roasted Pumpkin Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Pumpkin Quinoa Bowl

Enjoy a warm and comforting bowl featuring tender roasted pumpkin, nutty quinoa, and hearty lentils, all dressed in a creamy non-fat Greek yogurt sauce with a hint of lemon and fresh herbs. This bowl combines wholesome ingredients with a balanced mix of protein, fiber, and healthy fats for a satisfying meal.

NUTRITION

556kcal
Protein
33.2g
Fat
11.9g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

150g roasted pumpkin

1/2 cup cooked chickpeas (82g)

1/2 cup non-fat Greek yogurt (120g)

1/4 medium avocado (50g)

1/2 cup cooked lentils (100g)

1 tablespoon lemon juice

2 tablespoons fresh herbs (parsley or cilantro)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread them evenly on a baking sheet.

  • 2

    Roast the pumpkin in the preheated oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 3

    While the pumpkin roasts, prepare the quinoa and lentils if not already cooked. In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, chopped fresh herbs, salt, and pepper to create a creamy dressing.

  • 4

    In a large bowl, combine the cooked quinoa, chickpeas, lentils, and roasted pumpkin. Gently toss everything together.

  • 5

    Top the bowl with sliced avocado. Drizzle the creamy herb dressing over the mixture and gently fold in to evenly coat all ingredients.

  • 6

    Serve warm or at room temperature, and enjoy your nutritious and satisfying Creamy Roasted Pumpkin Quinoa Bowl.