YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Vegetables
Savor the vibrant crunch of crispy roasted chickpeas paired with hearty lentils and fluffy quinoa, all tossed with a colorful medley of roasted vegetables and finished with a tangy nonfat Greek yogurt drizzle. This power bowl is designed to energize your day with balanced protein and a burst of flavor.
INGREDIENTS
0.75 cup cooked Lentils (150g)
0.5 cup cooked Quinoa (92g)
1 cup Roasted Mixed Vegetables (150g)
0.5 cup Roasted Chickpeas (82g)
0.25 cup Nonfat Greek Yogurt (57g)
1 teaspoon Olive Oil (5g)
Spices to taste (Salt, Pepper, Paprika)
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the mixed vegetables (such as red bell pepper and zucchini) with a teaspoon of olive oil and a pinch of salt, pepper, and paprika. Roast for 20 minutes until tender and slightly charred.
Meanwhile, if not already prepared, cook lentils and quinoa according to package instructions. For extra crispiness, you can pan-toast the cooked lentils lightly in a nonstick skillet over medium heat for 3-4 minutes.
Prepare roasted chickpeas by tossing them in a little olive oil and your favorite spices, then roasting in the oven (they can roast alongside the vegetables) until crispy, about 15-20 minutes.
Assemble your power bowl by placing a base of lentils and quinoa, then layering the roasted vegetables and crispy chickpeas on top.
Drizzle with nonfat Greek yogurt for a tangy finish. Add additional spices if desired.
Serve warm and enjoy the delightful mix of textures and flavors.