Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

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

Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring a warm mix of crispy lentils, fluffy quinoa, and aromatic roasted vegetables, enhanced by savory roasted chickpeas and tender baked tofu cubes. Finished with a sprinkle of nutritional yeast and a light drizzle of olive oil, this power bowl is both satisfying and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

527kcal
Protein
31g
Fat
11.5g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (92g)

1/2 cup Cooked Lentils (100g)

1/2 cup Roasted Chickpeas (80g)

1/2 cup Mixed Roasted Vegetables (80g)

100g Baked Firm Tofu

1 tbsp Nutritional Yeast

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the roasted chickpeas by tossing them with your favorite spices and a splash of olive oil, then spread them on a baking sheet. Roast in the oven for about 20-25 minutes until crisp.

  • 3

    Chop a medley of vegetables like bell peppers, zucchini, and red onion. Toss with a small drizzle of olive oil, salt, and pepper, and roast on a separate baking sheet for 15-20 minutes until tender and slightly caramelized.

  • 4

    For the tofu, press it to remove excess moisture and cut into cubes. Season lightly and bake in the oven for 15-20 minutes until the edges turn golden.

  • 5

    Meanwhile, reheat or prepare the cooked quinoa and lentils if not already ready.

  • 6

    Assemble your power bowl by layering quinoa, lentils, roasted vegetables, chickpeas, and tofu.

  • 7

    Finish with a sprinkle of nutritional yeast for a cheesy, umami flavor and an extra boost of protein. Mix gently before serving.

Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

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

Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring a warm mix of crispy lentils, fluffy quinoa, and aromatic roasted vegetables, enhanced by savory roasted chickpeas and tender baked tofu cubes. Finished with a sprinkle of nutritional yeast and a light drizzle of olive oil, this power bowl is both satisfying and balanced.

NUTRITION

527kcal
Protein
31g
Fat
11.5g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (92g)

1/2 cup Cooked Lentils (100g)

1/2 cup Roasted Chickpeas (80g)

1/2 cup Mixed Roasted Vegetables (80g)

100g Baked Firm Tofu

1 tbsp Nutritional Yeast

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the roasted chickpeas by tossing them with your favorite spices and a splash of olive oil, then spread them on a baking sheet. Roast in the oven for about 20-25 minutes until crisp.

  • 3

    Chop a medley of vegetables like bell peppers, zucchini, and red onion. Toss with a small drizzle of olive oil, salt, and pepper, and roast on a separate baking sheet for 15-20 minutes until tender and slightly caramelized.

  • 4

    For the tofu, press it to remove excess moisture and cut into cubes. Season lightly and bake in the oven for 15-20 minutes until the edges turn golden.

  • 5

    Meanwhile, reheat or prepare the cooked quinoa and lentils if not already ready.

  • 6

    Assemble your power bowl by layering quinoa, lentils, roasted vegetables, chickpeas, and tofu.

  • 7

    Finish with a sprinkle of nutritional yeast for a cheesy, umami flavor and an extra boost of protein. Mix gently before serving.