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 a hearty yet clean meal featuring crispy lentil and quinoa cakes paired with a medley of lightly roasted zucchini and bell peppers. This dish is designed to delight your palate with its satisfying textures and fresh flavors while aligning with your nutritional goals.

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NUTRITION

553kcal
Protein
33.4g
Fat
14g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/4 cup Dry Quinoa (43g)

1 large Egg

2 tbsp Rolled Oats (15g)

50g Zucchini

50g Red Bell Pepper

1/2 tsp Olive Oil

Salt and Pepper to taste

Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cooked lentils, dry quinoa (preferably pre-rinsed and lightly toasted), egg, and rolled oats. Season with salt, pepper, and garlic powder. Using a fork or a potato masher, mash the mixture until it binds together but retains some texture.

  • 3

    Form the mixture into small, compact patties.

  • 4

    Heat a non-stick pan over medium heat and lightly spray with cooking spray or a tiny drizzle of olive oil. Sear the patties for about 3-4 minutes on each side until they become crispy and golden. Alternatively, for a lower oil option, place them on a lightly oiled baking sheet and bake for 15-20 minutes, flipping halfway.

  • 5

    Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper, and spread them on a separate baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the crispy lentil quinoa cakes and serve them alongside the roasted vegetables. Enjoy warm!

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 a hearty yet clean meal featuring crispy lentil and quinoa cakes paired with a medley of lightly roasted zucchini and bell peppers. This dish is designed to delight your palate with its satisfying textures and fresh flavors while aligning with your nutritional goals.

NUTRITION

553kcal
Protein
33.4g
Fat
14g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/4 cup Dry Quinoa (43g)

1 large Egg

2 tbsp Rolled Oats (15g)

50g Zucchini

50g Red Bell Pepper

1/2 tsp Olive Oil

Salt and Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the cooked lentils, dry quinoa (preferably pre-rinsed and lightly toasted), egg, and rolled oats. Season with salt, pepper, and garlic powder. Using a fork or a potato masher, mash the mixture until it binds together but retains some texture.

  • 3

    Form the mixture into small, compact patties.

  • 4

    Heat a non-stick pan over medium heat and lightly spray with cooking spray or a tiny drizzle of olive oil. Sear the patties for about 3-4 minutes on each side until they become crispy and golden. Alternatively, for a lower oil option, place them on a lightly oiled baking sheet and bake for 15-20 minutes, flipping halfway.

  • 5

    Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper, and spread them on a separate baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 7

    Plate the crispy lentil quinoa cakes and serve them alongside the roasted vegetables. Enjoy warm!