YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Vegetables
Savor a power-packed bowl featuring crispy tossed lentils and nutty quinoa combined with roasted broccoli, tender carrot slices, and crunchy chickpeas. This bowl is a delightful medley of textures and warm, roasted flavors that nourish the body while keeping it light and satisfying.
INGREDIENTS
1 cup cooked Lentils (198g)
1/2 cup cooked Quinoa (92g)
1 cup roasted Broccoli florets (91g)
1 medium Carrot (61g), sliced
1/2 cup roasted Chickpeas (82g)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the vegetables: Toss broccoli florets and sliced carrot with your favorite non-stick cooking spray and a pinch of salt and pepper.
Spread the vegetables on the prepared baking sheet in a single layer and roast for 20-25 minutes, until tender and slightly caramelized.
While the vegetables roast, warm the pre-cooked lentils and quinoa in a small pan over medium heat. For extra crispiness, lightly sauté the lentils in a non-stick pan until they develop a slight crunch.
In a separate small bowl, if desired, season the roasted chickpeas with a sprinkle of smoked paprika and a dash of garlic powder before warming them briefly in the oven (about 5 minutes) to enhance flavor.
Assemble your bowl by layering the warm lentils and quinoa, then top with the roasted broccoli, carrots, and crispy chickpeas.
Finish with a light squeeze of lemon or a drizzle of your favorite low-calorie dressing if desired, and enjoy your nutrient-rich power bowl.