Lentil-Quinoa Power Bowl with Roasted Sweet Potato

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

Lentil-Quinoa Power Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lentil-Quinoa Power Bowl with Roasted Sweet Potato

Savor a vibrant, hearty bowl that balances nutty quinoa and earthy lentils with the natural sweetness of roasted sweet potato. Enhanced by tender edamame and crisp roasted chickpeas, this power bowl is a nutrient-dense celebration of textures and flavors, perfect for any meal of the day.

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NUTRITION

523kcal
Protein
33.8g
Fat
10.3g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Cooked Quinoa (55g)

1/2 cup Cooked Lentils (100g)

1/2 medium Roasted Sweet Potato (75g)

3/4 cup Shelled Edamame (125g)

1/3 cup Roasted Chickpeas (50g)

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the sweet potato and chickpeas if not already prepared.

  • 2

    Dice half a medium sweet potato into 1/2-inch cubes, toss lightly with olive oil (if desired), salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes for about 20-25 minutes until tender and slightly caramelized.

  • 4

    If using raw chickpeas, drain and rinse them. Toss with olive oil, your favorite spices (such as paprika, garlic powder, and a pinch of salt), and roast on a separate baking sheet for 25-30 minutes until crisp. Alternatively, use pre-roasted chickpeas and warm them slightly.

  • 5

    While the vegetables roast, prepare the quinoa and lentils if not already cooked. Fluff the quinoa and gently mix in the cooked lentils.

  • 6

    Steam or microwave shelled edamame until just tender if not pre-cooked.

  • 7

    Assemble the power bowl by layering the quinoa and lentils at the base, then add the roasted sweet potato, edamame, and top with roasted chickpeas.

  • 8

    Optional: Drizzle a squeeze of lemon juice and a light drizzle of olive oil for extra brightness before serving.

Lentil-Quinoa Power Bowl with Roasted Sweet Potato

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

Lentil-Quinoa Power Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lentil-Quinoa Power Bowl with Roasted Sweet Potato

Savor a vibrant, hearty bowl that balances nutty quinoa and earthy lentils with the natural sweetness of roasted sweet potato. Enhanced by tender edamame and crisp roasted chickpeas, this power bowl is a nutrient-dense celebration of textures and flavors, perfect for any meal of the day.

NUTRITION

523kcal
Protein
33.8g
Fat
10.3g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Cooked Quinoa (55g)

1/2 cup Cooked Lentils (100g)

1/2 medium Roasted Sweet Potato (75g)

3/4 cup Shelled Edamame (125g)

1/3 cup Roasted Chickpeas (50g)

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the sweet potato and chickpeas if not already prepared.

  • 2

    Dice half a medium sweet potato into 1/2-inch cubes, toss lightly with olive oil (if desired), salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes for about 20-25 minutes until tender and slightly caramelized.

  • 4

    If using raw chickpeas, drain and rinse them. Toss with olive oil, your favorite spices (such as paprika, garlic powder, and a pinch of salt), and roast on a separate baking sheet for 25-30 minutes until crisp. Alternatively, use pre-roasted chickpeas and warm them slightly.

  • 5

    While the vegetables roast, prepare the quinoa and lentils if not already cooked. Fluff the quinoa and gently mix in the cooked lentils.

  • 6

    Steam or microwave shelled edamame until just tender if not pre-cooked.

  • 7

    Assemble the power bowl by layering the quinoa and lentils at the base, then add the roasted sweet potato, edamame, and top with roasted chickpeas.

  • 8

    Optional: Drizzle a squeeze of lemon juice and a light drizzle of olive oil for extra brightness before serving.