Crispy Lentil Quinoa Cakes with Roasted Vegetables

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

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy these golden, crispy lentil and quinoa cakes paired with a medley of perfectly roasted vegetables. The cakes offer a satisfying bite with a blend of textures, while the roasted bell pepper, zucchini, and red onion add a sweet, smoky depth to every forkful.

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NUTRITION

556kcal
Protein
29.8g
Fat
17.8g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 large Egg

2 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil (mixing)

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil (roasting)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the cooked lentils, cooked quinoa, egg, whole wheat breadcrumbs, olive oil, salt, and pepper. Mash gently to mix while keeping some texture.

  • 3

    Form the mixture into small patties or cakes, about the size of your palm.

  • 4

    Place the patties on a lightly greased baking sheet. Bake for 15-18 minutes, flipping halfway through, until the cakes are golden and crispy.

  • 5

    Meanwhile, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the extra teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly charred along the edges.

  • 7

    Once both the cakes and vegetables are ready, plate them together. Enjoy your nutrient-dense, flavorful meal!

Crispy Lentil Quinoa Cakes with Roasted Vegetables

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

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy these golden, crispy lentil and quinoa cakes paired with a medley of perfectly roasted vegetables. The cakes offer a satisfying bite with a blend of textures, while the roasted bell pepper, zucchini, and red onion add a sweet, smoky depth to every forkful.

NUTRITION

556kcal
Protein
29.8g
Fat
17.8g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 large Egg

2 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil (mixing)

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil (roasting)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the cooked lentils, cooked quinoa, egg, whole wheat breadcrumbs, olive oil, salt, and pepper. Mash gently to mix while keeping some texture.

  • 3

    Form the mixture into small patties or cakes, about the size of your palm.

  • 4

    Place the patties on a lightly greased baking sheet. Bake for 15-18 minutes, flipping halfway through, until the cakes are golden and crispy.

  • 5

    Meanwhile, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the extra teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet and roast in the oven for about 15 minutes, or until they are tender and slightly charred along the edges.

  • 7

    Once both the cakes and vegetables are ready, plate them together. Enjoy your nutrient-dense, flavorful meal!