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

A vibrant bowl bursting with nutrient-dense lentils and quinoa, elevated with a medley of roasted vegetables and a crispy chickpea topping. Each bite delivers a delightful mix of textures and flavors—from the tender lentils to the nutty quinoa and the caramelized roasted veggies—making it a perfect meal to energize your day.

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NUTRITION

577kcal
Protein
31.1g
Fat
9.5g
Carbs
95g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

0.75 cup Cooked Quinoa (130g)

1 cup Roasted Broccoli (150g)

1 medium Roasted Carrot (61g)

0.5 medium Roasted Red Bell Pepper (75g)

0.25 cup Roasted Chickpeas (40g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss broccoli florets, sliced carrot, and red bell pepper pieces with olive oil, salt, and pepper. Spread them out evenly.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and lightly charred.

  • 4

    While the vegetables are roasting, prepare the quinoa and lentils if not already cooked. Warm them slightly in a saucepan if desired.

  • 5

    For the crispy element, toss roasted chickpeas with a pinch of salt and a drizzle of olive oil, then warm them briefly in the oven for 5-7 minutes to crisp up.

  • 6

    In a bowl, assemble the power bowl by evenly layering the cooked lentils, quinoa, and roasted vegetables.

  • 7

    Top with crispy roasted chickpeas, and season to taste with additional salt and pepper if needed.

  • 8

    Serve immediately while 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

A vibrant bowl bursting with nutrient-dense lentils and quinoa, elevated with a medley of roasted vegetables and a crispy chickpea topping. Each bite delivers a delightful mix of textures and flavors—from the tender lentils to the nutty quinoa and the caramelized roasted veggies—making it a perfect meal to energize your day.

NUTRITION

577kcal
Protein
31.1g
Fat
9.5g
Carbs
95g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

0.75 cup Cooked Quinoa (130g)

1 cup Roasted Broccoli (150g)

1 medium Roasted Carrot (61g)

0.5 medium Roasted Red Bell Pepper (75g)

0.25 cup Roasted Chickpeas (40g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss broccoli florets, sliced carrot, and red bell pepper pieces with olive oil, salt, and pepper. Spread them out evenly.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and lightly charred.

  • 4

    While the vegetables are roasting, prepare the quinoa and lentils if not already cooked. Warm them slightly in a saucepan if desired.

  • 5

    For the crispy element, toss roasted chickpeas with a pinch of salt and a drizzle of olive oil, then warm them briefly in the oven for 5-7 minutes to crisp up.

  • 6

    In a bowl, assemble the power bowl by evenly layering the cooked lentils, quinoa, and roasted vegetables.

  • 7

    Top with crispy roasted chickpeas, and season to taste with additional salt and pepper if needed.

  • 8

    Serve immediately while warm.