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 bowl featuring crispy roasted lentils and hearty quinoa, paired with beautifully caramelized roasted vegetables and marinated tempeh cubes. This power bowl delivers a delightful crunch and a savory, smoky flavor profile that awakens the senses and fuels your day.

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NUTRITION

464kcal
Protein
31.8g
Fat
16.7g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~93g)

1/2 cup cooked lentils (~100g)

1/2 cup broccoli (45g)

1/2 cup red bell pepper (46g)

3 oz tempeh (~85g)

1 tsp olive oil

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Toss the broccoli and red bell pepper with half of the olive oil, a pinch of salt, pepper, and smoked paprika on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, in a non-stick pan, heat the remaining olive oil over medium heat and add the cooked lentils. Sauté for 3-4 minutes until they become slightly crispy with a hint of golden browning. Season with a little salt and smoked paprika.

  • 4

    Dice the tempeh into cubes and add to a separate pan. Sear over medium-high heat for about 5-7 minutes, turning occasionally, until all sides are golden and crisp.

  • 5

    In a bowl, layer the cooked quinoa as the base. Top with the crispy lentils, roasted vegetables, and seared tempeh.

  • 6

    Finish with a drizzle of olive oil if desired and adjust seasoning with additional salt and pepper. Serve warm and enjoy your nutrient-packed power bowl.

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 bowl featuring crispy roasted lentils and hearty quinoa, paired with beautifully caramelized roasted vegetables and marinated tempeh cubes. This power bowl delivers a delightful crunch and a savory, smoky flavor profile that awakens the senses and fuels your day.

NUTRITION

464kcal
Protein
31.8g
Fat
16.7g
Carbs
58.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~93g)

1/2 cup cooked lentils (~100g)

1/2 cup broccoli (45g)

1/2 cup red bell pepper (46g)

3 oz tempeh (~85g)

1 tsp olive oil

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Toss the broccoli and red bell pepper with half of the olive oil, a pinch of salt, pepper, and smoked paprika on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, in a non-stick pan, heat the remaining olive oil over medium heat and add the cooked lentils. Sauté for 3-4 minutes until they become slightly crispy with a hint of golden browning. Season with a little salt and smoked paprika.

  • 4

    Dice the tempeh into cubes and add to a separate pan. Sear over medium-high heat for about 5-7 minutes, turning occasionally, until all sides are golden and crisp.

  • 5

    In a bowl, layer the cooked quinoa as the base. Top with the crispy lentils, roasted vegetables, and seared tempeh.

  • 6

    Finish with a drizzle of olive oil if desired and adjust seasoning with additional salt and pepper. Serve warm and enjoy your nutrient-packed power bowl.