Herb-Roasted Lentil and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Lentil and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Quinoa Power Bowl

A vibrant, hearty bowl featuring herb-roasted lentils and quinoa combined with fresh seasonal vegetables and a tangy lemon-herb dressing. This power bowl is balanced, colorful, and full of textures that make each bite a delight.

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NUTRITION

581kcal
Protein
32.9g
Fat
11.2g
Carbs
93.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1/2 cup cooked quinoa

1 cup fresh spinach

1/2 cup halved cherry tomatoes

1/2 medium red bell pepper, diced

1/8 avocado, diced

1/2 cup roasted chickpeas

1/2 tsp olive oil

2 tbsp chopped fresh herbs (parsley & basil)

1 tbsp lemon juice

1 garlic clove, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 2

    Rinse and drain the cooked lentils and quinoa if not freshly prepared. Transfer them to a large bowl.

  • 3

    Add the fresh spinach, halved cherry tomatoes, and diced red bell pepper to the bowl.

  • 4

    In a small jar, combine the olive oil, lemon juice, minced garlic, and chopped herbs. Shake well to create the herb dressing.

  • 5

    Drizzle the dressing over the lentil and quinoa mixture and gently toss to combine all the flavors.

  • 6

    Top the bowl with the roasted chickpeas and diced avocado. Serve immediately while the roasted chickpeas retain their crunch.

Herb-Roasted Lentil and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Lentil and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Quinoa Power Bowl

A vibrant, hearty bowl featuring herb-roasted lentils and quinoa combined with fresh seasonal vegetables and a tangy lemon-herb dressing. This power bowl is balanced, colorful, and full of textures that make each bite a delight.

NUTRITION

581kcal
Protein
32.9g
Fat
11.2g
Carbs
93.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1/2 cup cooked quinoa

1 cup fresh spinach

1/2 cup halved cherry tomatoes

1/2 medium red bell pepper, diced

1/8 avocado, diced

1/2 cup roasted chickpeas

1/2 tsp olive oil

2 tbsp chopped fresh herbs (parsley & basil)

1 tbsp lemon juice

1 garlic clove, minced

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.

  • 2

    Rinse and drain the cooked lentils and quinoa if not freshly prepared. Transfer them to a large bowl.

  • 3

    Add the fresh spinach, halved cherry tomatoes, and diced red bell pepper to the bowl.

  • 4

    In a small jar, combine the olive oil, lemon juice, minced garlic, and chopped herbs. Shake well to create the herb dressing.

  • 5

    Drizzle the dressing over the lentil and quinoa mixture and gently toss to combine all the flavors.

  • 6

    Top the bowl with the roasted chickpeas and diced avocado. Serve immediately while the roasted chickpeas retain their crunch.