YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Vegetables
A vibrant and hearty bowl featuring crispy lentils and fluffy quinoa paired with roasted red bell pepper and broccoli, enhanced by firm tofu and a sprinkle of nutrient-dense hemp seeds. This power bowl balances textures and flavors perfectly for a satisfying and clean meal.
INGREDIENTS
0.5 cup cooked quinoa (93g)
0.5 cup cooked lentils (100g)
1 cup roasted red bell pepper (150g)
1 cup roasted broccoli (91g)
150g firm tofu
1 tablespoon hemp seeds (10g)
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain the lentils if using canned or prepare and cook them until tender if starting from dry; then spread on a baking sheet lined with parchment paper, drizzle lightly with olive oil, and season with salt and pepper before tossing to coat.
Cut red bell pepper into strips and broccoli into florets. Arrange them on another baking sheet, drizzle with a small amount of olive oil, and season with your favorite herbs, salt, and pepper.
Place both baking sheets in the oven. Roast the lentils for about 20 minutes until slightly crispy and the vegetables for 15-20 minutes until tender and caramelized.
While the lentils and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.
Drain and press the tofu to remove excess water, then cut into cubes. For extra crispiness, you can lightly pan-fry the tofu cubes in a non-stick skillet until golden on all sides, about 5-7 minutes.
Assemble your power bowl by layering the cooked quinoa first, followed by roasted lentils, vegetables, and tofu cubes.
Finish by sprinkling the hemp seeds over the top for added texture and protein. Serve warm and enjoy your nutrient-packed bowl.