YOUR SOLIN GENERATED RECIPE
Crispy Lentil-Quinoa Power Bowl with Roasted Vegetables
Savor a nourishing power bowl that combines warm, crispy roasted vegetables with protein-packed lentils, quinoa, and tofu, all accented by a handful of hearty chickpeas. This bowl is both colorful and satisfying, offering a delightful mix of textures and flavors that make every bite as energizing as it is delicious.
INGREDIENTS
0.5 cup cooked Quinoa (93g)
0.5 cup cooked Lentils (100g)
150g Firm Tofu
0.5 cup Roasted Broccoli (78g)
0.5 cup Roasted Sweet Potato (96g)
0.25 cup Chickpeas (41g)
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
On a baking sheet, toss broccoli and sweet potato with olive oil, salt, and pepper. Spread them out evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly crispy on the edges.
While the vegetables roast, prepare the quinoa and lentils if not already cooked. Warm them together in a small saucepan with a sprinkle of salt.
Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Optionally, lightly season with salt and pepper.
In a non-stick pan over medium-high heat, lightly pan-fry the tofu cubes for 4-5 minutes on each side until they develop a light, crispy exterior.
Once the vegetables are roasted and tofu is crisped, assemble the bowl by layering the quinoa and lentils as the base. Top with roasted broccoli, sweet potato, tofu, and chickpeas.
Finish with an extra light drizzle of olive oil if desired, adjust salt and pepper to taste, and serve warm.