YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Cakes with Roasted Vegetables
Savor the delightful crunch of these lentil quinoa cakes paired with a vibrant medley of roasted vegetables. The cakes combine hearty lentils, fluffy quinoa, and a rich blend of eggs and crumbled feta for a protein-packed bite, while the vegetables provide a burst of color and natural sweetness. A perfect dish for a balanced, clean-eating dinner.
INGREDIENTS
1/2 cup cooked lentils (100g)
1/4 cup cooked quinoa (43g)
2 large eggs (100g total)
2 tbsp whole wheat breadcrumbs (15g)
1/4 cup crumbled feta cheese (38g)
1/2 cup chopped carrots (65g)
1/2 cup chopped red bell pepper (75g)
1/2 cup chopped zucchini (60g)
1 tsp olive oil (5g)
Salt, pepper, and garlic powder (to taste)
PREPARATION
Preheat your oven to 425°F (220°C).
In a bowl, combine the cooked lentils, cooked quinoa, eggs, whole wheat breadcrumbs, and crumbled feta cheese. Season with salt, pepper, and garlic powder. Mix until the ingredients are well incorporated.
Form the mixture into small, compact cakes, about the size of your palm.
Arrange the lentil quinoa cakes on a lightly greased baking sheet. Bake in the preheated oven for about 15-18 minutes, flipping halfway, until the cakes are crispy and golden.
While the cakes are baking, toss the chopped carrots, red bell pepper, and zucchini with olive oil, salt, pepper, and a pinch of garlic powder. Spread them out on a separate baking tray.
Roast the vegetables in the oven for 15-20 minutes, or until they are tender with slightly caramelized edges.
Once both the cakes and vegetables are done, serve them together for a balanced meal that perfectly fits within your protein and calorie targets.