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

Enjoy a vibrant power bowl featuring crispy baked lentils, fluffy quinoa, and an assortment of roasted vegetables topped with savory roasted tempeh. This bowl offers a satisfying mix of textures and flavors while delivering a balanced protein boost and clean, wholesome ingredients.

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NUTRITION

466kcal
Protein
34g
Fat
13.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup crispy baked lentils (100g)

1 cup roasted mixed vegetables (100g)

100g roasted tempeh

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare cooked quinoa ahead or cook according to package instructions until fluffy.

  • 3

    For the crispy lentils, toss pre-cooked lentils with a sprinkle of salt, pepper, and herbs, then spread them on a baking sheet and bake for 15-20 minutes until lightly crisp.

  • 4

    Cut broccoli, bell pepper, and red onion into bite-size pieces. Toss them with a drizzle of olive oil, salt, and pepper, then roast on a separate baking sheet for 20 minutes until tender and slightly charred.

  • 5

    Dice the tempeh into cubes and toss with a bit of soy sauce (or tamari) and smoked paprika. Roast or pan-fry the tempeh over medium-high heat until golden brown on all sides, about 8-10 minutes.

  • 6

    Assemble the bowl by layering the cooked quinoa as the base, then topping with crispy lentils, a generous serving of roasted vegetables, and the roasted tempeh.

  • 7

    Drizzle a light lemon-tahini dressing if desired, toss gently, and 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

Enjoy a vibrant power bowl featuring crispy baked lentils, fluffy quinoa, and an assortment of roasted vegetables topped with savory roasted tempeh. This bowl offers a satisfying mix of textures and flavors while delivering a balanced protein boost and clean, wholesome ingredients.

NUTRITION

466kcal
Protein
34g
Fat
13.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup crispy baked lentils (100g)

1 cup roasted mixed vegetables (100g)

100g roasted tempeh

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare cooked quinoa ahead or cook according to package instructions until fluffy.

  • 3

    For the crispy lentils, toss pre-cooked lentils with a sprinkle of salt, pepper, and herbs, then spread them on a baking sheet and bake for 15-20 minutes until lightly crisp.

  • 4

    Cut broccoli, bell pepper, and red onion into bite-size pieces. Toss them with a drizzle of olive oil, salt, and pepper, then roast on a separate baking sheet for 20 minutes until tender and slightly charred.

  • 5

    Dice the tempeh into cubes and toss with a bit of soy sauce (or tamari) and smoked paprika. Roast or pan-fry the tempeh over medium-high heat until golden brown on all sides, about 8-10 minutes.

  • 6

    Assemble the bowl by layering the cooked quinoa as the base, then topping with crispy lentils, a generous serving of roasted vegetables, and the roasted tempeh.

  • 7

    Drizzle a light lemon-tahini dressing if desired, toss gently, and serve warm.