Herb-Roasted Mushroom and Lentil Power Bowl

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

Herb-Roasted Mushroom and Lentil Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mushroom and Lentil Power Bowl

A vibrant power bowl featuring hearty lentils and roasted chickpeas mingled with savory mushrooms and fresh spinach, accented by the warmth of roasted herbs and a crunchy walnut topping. This bowl delivers satisfying flavors and textures, making it a nourishing option any time of day.

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NUTRITION

631kcal
Protein
32.8g
Fat
27.6g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup roasted chickpeas (82g)

1 cup sliced mushrooms (70g)

1 cup fresh spinach (30g)

1/4 cup chopped walnuts (30g)

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp mixed fresh herbs (rosemary & thyme)

1 clove minced garlic

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PREPARATION

  • 1

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

  • 2

    Toss the sliced mushrooms and chickpeas in a bowl with the minced garlic, mixed fresh herbs, and extra virgin olive oil. Season lightly with salt and pepper if desired.

  • 3

    Spread the mushroom and chickpea mixture onto a baking sheet lined with parchment paper and roast for 15-20 minutes until the mushrooms are tender and the chickpeas are slightly crisp.

  • 4

    In a separate bowl, combine the cooked lentils and fresh spinach. If desired, lightly massage the spinach to soften.

  • 5

    Add the roasted mushrooms and chickpeas to the lentil-spinach mixture and drizzle with fresh lemon juice.

  • 6

    Gently toss the ingredients to mix well and finish by sprinkling the chopped walnuts on top for an added crunch.

  • 7

    Serve immediately and enjoy your balanced, herb-roasted power bowl.

Herb-Roasted Mushroom and Lentil Power Bowl

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

Herb-Roasted Mushroom and Lentil Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mushroom and Lentil Power Bowl

A vibrant power bowl featuring hearty lentils and roasted chickpeas mingled with savory mushrooms and fresh spinach, accented by the warmth of roasted herbs and a crunchy walnut topping. This bowl delivers satisfying flavors and textures, making it a nourishing option any time of day.

NUTRITION

631kcal
Protein
32.8g
Fat
27.6g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup roasted chickpeas (82g)

1 cup sliced mushrooms (70g)

1 cup fresh spinach (30g)

1/4 cup chopped walnuts (30g)

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp mixed fresh herbs (rosemary & thyme)

1 clove minced garlic

PREPARATION

  • 1

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

  • 2

    Toss the sliced mushrooms and chickpeas in a bowl with the minced garlic, mixed fresh herbs, and extra virgin olive oil. Season lightly with salt and pepper if desired.

  • 3

    Spread the mushroom and chickpea mixture onto a baking sheet lined with parchment paper and roast for 15-20 minutes until the mushrooms are tender and the chickpeas are slightly crisp.

  • 4

    In a separate bowl, combine the cooked lentils and fresh spinach. If desired, lightly massage the spinach to soften.

  • 5

    Add the roasted mushrooms and chickpeas to the lentil-spinach mixture and drizzle with fresh lemon juice.

  • 6

    Gently toss the ingredients to mix well and finish by sprinkling the chopped walnuts on top for an added crunch.

  • 7

    Serve immediately and enjoy your balanced, herb-roasted power bowl.