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, nutrient-dense bowl featuring fluffy quinoa and hearty lentils paired with crispy, oven-roasted tempeh and a medley of colorful vegetables. Savory spices elevate this healthful dish, making it a satisfying power bowl perfect for breakfast, lunch, or dinner.

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NUTRITION

523kcal
Protein
35.7g
Fat
18.7g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup cooked green lentils (99g)

100g tempeh

1 cup mixed roasted vegetables (150g)

1 tsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into bite-sized cubes. In a bowl, toss the tempeh with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Place the seasoned tempeh on a parchment-lined baking sheet and bake for 20-25 minutes, flipping once halfway through, until crispy on the edges.

  • 4

    Meanwhile, prepare a medley of your favorite vegetables (such as broccoli, bell pepper, and zucchini). Toss them with a little olive oil, salt, and pepper, then spread on another baking sheet. Roast in the oven for 15-20 minutes until tender.

  • 5

    In a serving bowl, combine the cooked quinoa and green lentils.

  • 6

    Add the roasted mixed vegetables and crispy tempeh on top.

  • 7

    Gently toss everything together to mix the flavors, then serve warm.

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, nutrient-dense bowl featuring fluffy quinoa and hearty lentils paired with crispy, oven-roasted tempeh and a medley of colorful vegetables. Savory spices elevate this healthful dish, making it a satisfying power bowl perfect for breakfast, lunch, or dinner.

NUTRITION

523kcal
Protein
35.7g
Fat
18.7g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup cooked green lentils (99g)

100g tempeh

1 cup mixed roasted vegetables (150g)

1 tsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into bite-sized cubes. In a bowl, toss the tempeh with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Place the seasoned tempeh on a parchment-lined baking sheet and bake for 20-25 minutes, flipping once halfway through, until crispy on the edges.

  • 4

    Meanwhile, prepare a medley of your favorite vegetables (such as broccoli, bell pepper, and zucchini). Toss them with a little olive oil, salt, and pepper, then spread on another baking sheet. Roast in the oven for 15-20 minutes until tender.

  • 5

    In a serving bowl, combine the cooked quinoa and green lentils.

  • 6

    Add the roasted mixed vegetables and crispy tempeh on top.

  • 7

    Gently toss everything together to mix the flavors, then serve warm.