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

Enjoy a vibrant bowl packed with tender cooked lentils and quinoa paired with crisp roasted vegetables, crunchy chickpeas, and a light sprinkling of hemp seeds. This power bowl delivers a satisfying mix of textures and flavors, balancing earthy legumes with sweet roasted veggies for a wholesome meal.

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NUTRITION

542kcal
Protein
30.8g
Fat
10g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

1 mix of Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tablespoon Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the roasted vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a light drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, prepare the roasted chickpeas. If using canned or pre-cooked chickpeas, pat them dry, toss with a pinch of salt, pepper, and a dash of paprika, then roast on a separate baking sheet for about 15 minutes until crispy.

  • 5

    Assemble the bowl by layering 1 cup of cooked lentils and 1/2 cup of cooked quinoa at the base.

  • 6

    Add the roasted vegetable mix and roasted chickpeas on top of the grains and legumes.

  • 7

    Finish by sprinkling 1 tablespoon of hemp seeds over the bowl for an extra crunch and nutritional boost.

  • 8

    Serve warm and enjoy your nutrient-packed power bowl.

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

Enjoy a vibrant bowl packed with tender cooked lentils and quinoa paired with crisp roasted vegetables, crunchy chickpeas, and a light sprinkling of hemp seeds. This power bowl delivers a satisfying mix of textures and flavors, balancing earthy legumes with sweet roasted veggies for a wholesome meal.

NUTRITION

542kcal
Protein
30.8g
Fat
10g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

1 mix of Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tablespoon Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the roasted vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a light drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, prepare the roasted chickpeas. If using canned or pre-cooked chickpeas, pat them dry, toss with a pinch of salt, pepper, and a dash of paprika, then roast on a separate baking sheet for about 15 minutes until crispy.

  • 5

    Assemble the bowl by layering 1 cup of cooked lentils and 1/2 cup of cooked quinoa at the base.

  • 6

    Add the roasted vegetable mix and roasted chickpeas on top of the grains and legumes.

  • 7

    Finish by sprinkling 1 tablespoon of hemp seeds over the bowl for an extra crunch and nutritional boost.

  • 8

    Serve warm and enjoy your nutrient-packed power bowl.