YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Vegetables
A vibrant and hearty power bowl featuring fluffy, nutty quinoa and tender lentils, complemented by oven-roasted mixed vegetables and crispy roasted chickpeas. Topped with perfectly poached eggs, this bowl delivers a satisfying crunch and rich flavor in every bite, making it a balanced and energizing meal.
INGREDIENTS
0.75 cup cooked Quinoa (~150g)
0.5 cup cooked Lentils (~100g)
1 cup Roasted Mixed Vegetables (~150g)
0.33 cup Roasted Chickpeas (~50g)
2 Poached Eggs (~100g)
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the vegetables and chickpeas.
Prepare the quinoa according to package instructions. Once cooked, measure out approximately 0.75 cup and set aside.
Cook the lentils until tender. Drain any excess water and measure out 0.5 cup.
Chop a mix of vegetables such as broccoli, bell pepper, and zucchini into even pieces. Toss with a drizzle of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes until tender and slightly caramelized.
For the chickpeas, rinse and pat dry canned chickpeas. Toss with a small amount of olive oil, smoked paprika, and a pinch of salt. Roast on a separate baking sheet for 15 minutes until crispy.
Meanwhile, poach two eggs by bringing water to a gentle simmer in a pan, adding a splash of vinegar, and gently sliding in cracked eggs. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
Assemble your power bowl by layering the quinoa, lentils, roasted vegetables, and crispy chickpeas. Top with the poached eggs.
Drizzle with your favorite light dressing if desired, and enjoy your nutrient-packed, flavorful power bowl.