Herb-Roasted Vegetable Quinoa Bowl with Spiced Lentils

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

Herb-Roasted Vegetable Quinoa Bowl with Spiced Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Spiced Lentils

Enjoy a hearty and vibrant bowl featuring tender, spiced lentils and fluffy quinoa paired with a medley of herb-roasted vegetables. Finished with a sprinkling of protein-rich hemp seeds and crisp roasted chickpeas, this nourishing bowl delivers a balanced mix of textures and flavors, enhanced with a hint of citrus and fresh herbs.

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NUTRITION

590kcal
Protein
32.7g
Fat
15.8g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1 cup cooked spiced Lentils

1 cup mixed roasted Vegetables

1/4 cup roasted Chickpeas

1 tsp Olive Oil

1.5 tbsp Hemp Seeds

1 tbsp Fresh Herbs (Rosemary/Thyme)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the mixed vegetables and chickpeas with olive oil, fresh herbs, a squeeze of lemon juice, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Roast in the oven for about 20-25 minutes until the vegetables are tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 5

    Heat the cooked lentils in a small saucepan and season them with additional spices such as cumin, paprika, and a pinch of salt to enhance their flavor.

  • 6

    In a bowl, layer the cooked quinoa as the base, add the spiced lentils, and top with roasted vegetables and chickpeas.

  • 7

    Finish by sprinkling hemp seeds over the bowl and drizzle with additional lemon juice if desired.

  • 8

    Mix gently and serve warm.

Herb-Roasted Vegetable Quinoa Bowl with Spiced Lentils

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

Herb-Roasted Vegetable Quinoa Bowl with Spiced Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Spiced Lentils

Enjoy a hearty and vibrant bowl featuring tender, spiced lentils and fluffy quinoa paired with a medley of herb-roasted vegetables. Finished with a sprinkling of protein-rich hemp seeds and crisp roasted chickpeas, this nourishing bowl delivers a balanced mix of textures and flavors, enhanced with a hint of citrus and fresh herbs.

NUTRITION

590kcal
Protein
32.7g
Fat
15.8g
Carbs
85.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa

1 cup cooked spiced Lentils

1 cup mixed roasted Vegetables

1/4 cup roasted Chickpeas

1 tsp Olive Oil

1.5 tbsp Hemp Seeds

1 tbsp Fresh Herbs (Rosemary/Thyme)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the mixed vegetables and chickpeas with olive oil, fresh herbs, a squeeze of lemon juice, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Roast in the oven for about 20-25 minutes until the vegetables are tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 5

    Heat the cooked lentils in a small saucepan and season them with additional spices such as cumin, paprika, and a pinch of salt to enhance their flavor.

  • 6

    In a bowl, layer the cooked quinoa as the base, add the spiced lentils, and top with roasted vegetables and chickpeas.

  • 7

    Finish by sprinkling hemp seeds over the bowl and drizzle with additional lemon juice if desired.

  • 8

    Mix gently and serve warm.