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

This vibrant power bowl blends hearty lentils and quinoa with crispy baked chickpeas and perfectly roasted vegetables, all crowned with savory tofu. Each bite delivers a satisfying crunch paired with rich, roasted flavors, making it an ideal balanced meal for any time of the day.

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NUTRITION

523kcal
Protein
31.2g
Fat
14.3g
Carbs
74.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa

1/2 cup Cooked Lentils

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Zucchini

1/4 cup Baked Chickpeas

3 ounces Extra-Firm Tofu

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them in olive oil, salt, and any desired herbs or spices.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crispy, stirring halfway.

  • 4

    While the vegetables roast, warm the cooked quinoa and lentils in a saucepan over medium heat, stirring occasionally.

  • 5

    Cube the tofu into small, bite-sized pieces. For extra crispiness, you can lightly pan-sear the tofu in a non-stick skillet until golden on all sides.

  • 6

    In a bowl, combine the quinoa, lentils, and roasted vegetables. Gently toss in the baked chickpeas and tofu.

  • 7

    Adjust seasonings with salt, pepper, or a squeeze of lemon, 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

This vibrant power bowl blends hearty lentils and quinoa with crispy baked chickpeas and perfectly roasted vegetables, all crowned with savory tofu. Each bite delivers a satisfying crunch paired with rich, roasted flavors, making it an ideal balanced meal for any time of the day.

NUTRITION

523kcal
Protein
31.2g
Fat
14.3g
Carbs
74.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa

1/2 cup Cooked Lentils

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Zucchini

1/4 cup Baked Chickpeas

3 ounces Extra-Firm Tofu

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them in olive oil, salt, and any desired herbs or spices.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crispy, stirring halfway.

  • 4

    While the vegetables roast, warm the cooked quinoa and lentils in a saucepan over medium heat, stirring occasionally.

  • 5

    Cube the tofu into small, bite-sized pieces. For extra crispiness, you can lightly pan-sear the tofu in a non-stick skillet until golden on all sides.

  • 6

    In a bowl, combine the quinoa, lentils, and roasted vegetables. Gently toss in the baked chickpeas and tofu.

  • 7

    Adjust seasonings with salt, pepper, or a squeeze of lemon, and serve warm.