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

Savor a vibrant bowl featuring nutty quinoa, oven-roasted lentils turned crispy with a touch of spice, tender chunks of baked tofu, and colorful roasted broccoli and red bell pepper, all finished with a light drizzle of olive oil. This wholesome power bowl is a perfect balance of hearty protein, wholesome grains, and fresh, roasted vegetables—making it an energizing and satisfying meal any time of day.

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NUTRITION

520kcal
Protein
33.4g
Fat
13.7g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup cooked lentils (198g)

4 ounces baked extra firm tofu (113g)

1 cup roasted broccoli (91g)

1 medium red bell pepper (119g)

1 teaspoon olive oil (4.5g)

1 teaspoon smoked paprika

1 teaspoon garlic powder

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the cooked lentils and extra firm tofu. Pat the tofu dry and cut into cubes.

  • 3

    In a bowl, toss the lentils and tofu with smoked paprika and garlic powder, along with a drizzle of olive oil, ensuring they are evenly coated for extra crispiness.

  • 4

    Spread the lentils, tofu, broccoli florets, and sliced red bell pepper on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the lentils and vegetables are roasting, prepare the quinoa if not already cooked.

  • 6

    Once roasted, assemble the bowl by placing the cooked quinoa as a base, then topping with the roasted lentils, tofu, broccoli, and red bell pepper.

  • 7

    Finish with a light drizzle of olive oil if desired, and serve immediately.

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

Savor a vibrant bowl featuring nutty quinoa, oven-roasted lentils turned crispy with a touch of spice, tender chunks of baked tofu, and colorful roasted broccoli and red bell pepper, all finished with a light drizzle of olive oil. This wholesome power bowl is a perfect balance of hearty protein, wholesome grains, and fresh, roasted vegetables—making it an energizing and satisfying meal any time of day.

NUTRITION

520kcal
Protein
33.4g
Fat
13.7g
Carbs
73.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup cooked lentils (198g)

4 ounces baked extra firm tofu (113g)

1 cup roasted broccoli (91g)

1 medium red bell pepper (119g)

1 teaspoon olive oil (4.5g)

1 teaspoon smoked paprika

1 teaspoon garlic powder

PREPARATION

  • 1

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

  • 2

    Rinse and drain the cooked lentils and extra firm tofu. Pat the tofu dry and cut into cubes.

  • 3

    In a bowl, toss the lentils and tofu with smoked paprika and garlic powder, along with a drizzle of olive oil, ensuring they are evenly coated for extra crispiness.

  • 4

    Spread the lentils, tofu, broccoli florets, and sliced red bell pepper on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the lentils and vegetables are roasting, prepare the quinoa if not already cooked.

  • 6

    Once roasted, assemble the bowl by placing the cooked quinoa as a base, then topping with the roasted lentils, tofu, broccoli, and red bell pepper.

  • 7

    Finish with a light drizzle of olive oil if desired, and serve immediately.