Lentil and Roasted Vegetable Bowl with Herbed Quinoa

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

Lentil and Roasted Vegetable Bowl with Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Bowl with Herbed Quinoa

Enjoy a vibrant bowl of tender herbed quinoa paired with hearty lentils and an array of roasted vegetables, all lightly finished with a drizzle of olive oil to heighten the natural flavors. This balanced, vegetarian dinner excites the palate while keeping the meal light and nutritious.

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NUTRITION

306kcal
Protein
13.1g
Fat
6.9g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1/2 cup cooked lentils (100g)

3/4 cup mixed roasted vegetables (100g)

1 tsp olive oil (4.5g)

1 tbsp fresh herbs (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss your choice of chopped vegetables (red bell pepper, zucchini, eggplant) with a light drizzle of olive oil, salt, and pepper. Roast them in the oven for 20-25 minutes or until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare quinoa according to package directions. Once cooked, fluff with a fork and fold in finely chopped fresh herbs.

  • 3

    Warm the cooked lentils gently in a small saucepan, seasoning lightly with salt and pepper if desired.

  • 4

    Assemble the bowl by layering the herbed quinoa as the base, adding the warmed lentils, and topping with the roasted vegetables.

  • 5

    Finish by drizzling the reserved teaspoon of olive oil over the assembled bowl and garnish with a bit more fresh herbs if desired. Serve immediately.

Lentil and Roasted Vegetable Bowl with Herbed Quinoa

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

Lentil and Roasted Vegetable Bowl with Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Bowl with Herbed Quinoa

Enjoy a vibrant bowl of tender herbed quinoa paired with hearty lentils and an array of roasted vegetables, all lightly finished with a drizzle of olive oil to heighten the natural flavors. This balanced, vegetarian dinner excites the palate while keeping the meal light and nutritious.

NUTRITION

306kcal
Protein
13.1g
Fat
6.9g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1/2 cup cooked lentils (100g)

3/4 cup mixed roasted vegetables (100g)

1 tsp olive oil (4.5g)

1 tbsp fresh herbs (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss your choice of chopped vegetables (red bell pepper, zucchini, eggplant) with a light drizzle of olive oil, salt, and pepper. Roast them in the oven for 20-25 minutes or until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare quinoa according to package directions. Once cooked, fluff with a fork and fold in finely chopped fresh herbs.

  • 3

    Warm the cooked lentils gently in a small saucepan, seasoning lightly with salt and pepper if desired.

  • 4

    Assemble the bowl by layering the herbed quinoa as the base, adding the warmed lentils, and topping with the roasted vegetables.

  • 5

    Finish by drizzling the reserved teaspoon of olive oil over the assembled bowl and garnish with a bit more fresh herbs if desired. Serve immediately.