YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Power Bowl with Roasted Vegetables
A vibrant, nutrient-dense bowl featuring a base of fluffy quinoa paired with crispy roasted lentils, perfectly complemented by an assortment of charred bell peppers, zucchini, and red onion. A poached egg and a sprinkle of edamame add a rich, savory protein boost, while a light drizzle of olive oil rounds out this power-packed meal.
INGREDIENTS
2/3 cup cooked Quinoa (~150g)
1 cup cooked Lentils (~198g)
1 poached Egg (large, ~50g)
1 serving roasted mixed vegetables (~150g: red bell pepper, zucchini, red onion)
1 teaspoon Olive Oil
1/4 cup Shelled Edamame (~40g)
PREPARATION
Preheat your oven to 400°F.
Prepare the mixed vegetables: Dice a red bell pepper (half medium), slice a zucchini (about 1/2 cup), and cut a red onion (1/4 medium) into wedges. Toss them lightly with a teaspoon of olive oil, salt, and pepper.
Spread the vegetables on a baking tray and roast for about 20 minutes or until tender and slightly charred.
Meanwhile, if not already pre-cooked, cook quinoa according to package instructions, then measure out approximately 2/3 cup.
Prepare cooked lentils by either using pre-cooked lentils or cooking them until tender. For a crispy finish, you can toss the lentils in a small amount of olive oil and pop them in a hot skillet for 3-5 minutes until they develop a light crispy texture.
Poach an egg by bringing a pot of water to a simmer, adding a splash of vinegar, and gently sliding a cracked egg into the water. Cook for 3 minutes until the white firms up, then remove with a slotted spoon.
Lightly steam or boil shelled edamame for a couple of minutes if using frozen.
Assemble your power bowl: Start with the quinoa as a base, top with crispy lentils, then layer on the roasted vegetables.
Place the poached egg in the center and sprinkle with the edamame.
Finish with a light drizzle of olive oil, additional salt and pepper if needed, and serve warm.