YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Power Bowl with Tri-Color Quinoa and Lentils
A vibrant bowl featuring herb-roasted seasonal vegetables paired with nutty tri-color quinoa and hearty lentils. Topped with perfectly cooked eggs and a hint of olive oil, this power bowl is as satisfying in texture as it is in taste, offering a balanced meal to fuel your day.
INGREDIENTS
0.5 cup cooked Tri-Color Quinoa
0.75 cup cooked Lentils
1 cup roasted vegetable medley
2 large Eggs
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Herbs (Rosemary, Thyme, Parsley)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare a mix of chopped bell pepper, zucchini, cherry tomatoes, and red onion. Toss the vegetables in a teaspoon of olive oil, chopped fresh herbs, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
Meanwhile, if not already prepared, cook tri-color quinoa according to package instructions and measure 0.5 cup of the cooked grain.
Heat cooked lentils (0.75 cup) in a small pot or microwave until warmed through.
Cook two large eggs to your preference (poached, soft-boiled, or lightly pan-fried using a non-stick spray for minimal fat).
Assemble your power bowl by layering the quinoa, lentils, and roasted vegetables.
Top with the eggs and finish with additional fresh herbs, salt, and pepper as desired.