YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Vegetables
A vibrant bowl combining crispy, spiced lentils with fluffy quinoa, hearty roasted vegetables, and savory baked tofu. This power bowl offers a delightful mix of textures—from the crunch of roasted lentils to the tender cubes of marinated tofu—all perfectly balanced against a bed of quinoa and a medley of colorful veggies.
INGREDIENTS
1/2 cup cooked Quinoa (93g)
3/4 cup cooked Lentils (150g)
1 cup Mixed Roasted Vegetables (150g)
6 ounces Baked Tofu (170g)
Olive Oil Spray
Herbs & Spices to taste
PREPARATION
Preheat your oven to 400°F.
Rinse and prepare the mixed vegetables (such as bell peppers, zucchini, and red onion) by cutting them into bite-sized pieces. Toss with a light spray of olive oil and season with salt, pepper, and smoked paprika.
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.
For the crispy lentils, gently toss cooked lentils with a bit of olive oil spray, garlic powder, salt, and pepper. Spread them in a thin layer on a separate baking tray and roast in the oven for about 15-20 minutes, stirring halfway, until they become slightly crispy.
Press the tofu to remove excess water, then cut into cubes. Lightly marinate with your choice of herbs and spices, and place the tofu on a baking sheet. Bake for approximately 20 minutes, flipping once, until edges are golden and firm.
In a bowl, start with the base of cooked quinoa, then layer on the roasted vegetables, crispy lentils, and baked tofu.
Finish with a light drizzle of your favorite dressing if desired, or simply enjoy the vibrant, natural flavors of the bowl as is.