Crispy Lentil Quinoa Cakes with Roasted Vegetables

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

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy these savory, crispy lentil quinoa cakes paired with a vibrant medley of roasted vegetables. The hearty cakes boast a satisfying crunch with a blend of red lentils, quinoa, chickpeas, and fresh herbs, while the roasted broccoli, red bell pepper, and zucchini add a burst of color and flavor. This versatile meal is perfect for any time of the day, delivering balanced nutrition and bold taste in every bite.

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NUTRITION

579kcal
Protein
32.8g
Fat
14.2g
Carbs
85.8g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Red Lentils

100g Cooked Quinoa

1 large Egg

60g Canned Chickpeas (drained)

40g Chopped Onion

1 clove Minced Garlic

2 tbsp Fresh Parsley (chopped)

1 tsp Olive Oil (for cakes)

0.5 cup Chopped Broccoli

0.5 cup Chopped Red Bell Pepper

0.5 cup Sliced Zucchini

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked red lentils, cooked quinoa, and drained chickpeas. Lightly mash some of the ingredients with a fork to help bind the mixture while keeping some texture.

  • 3

    Stir in the chopped onion, minced garlic, and fresh parsley. Crack in the egg and drizzle the teaspoon of olive oil. Season lightly with salt and pepper.

  • 4

    Form the mixture into small patties, about 3-4 inches in diameter. Place them on a lightly greased or parchment-lined baking sheet.

  • 5

    Bake the patties in the preheated oven for about 20 minutes, flipping halfway through, until they are golden and crispy on the edges.

  • 6

    While the cakes are baking, prepare the roasted vegetables. Toss the chopped broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them evenly on another baking sheet.

  • 7

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred, stirring once midway.

  • 8

    Once both the cakes and roasted vegetables are finished, serve the crispy lentil quinoa cakes alongside the colorful medley of vegetables for a complete, nutritious meal.

Crispy Lentil Quinoa Cakes with Roasted Vegetables

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

Crispy Lentil Quinoa Cakes with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Cakes with Roasted Vegetables

Enjoy these savory, crispy lentil quinoa cakes paired with a vibrant medley of roasted vegetables. The hearty cakes boast a satisfying crunch with a blend of red lentils, quinoa, chickpeas, and fresh herbs, while the roasted broccoli, red bell pepper, and zucchini add a burst of color and flavor. This versatile meal is perfect for any time of the day, delivering balanced nutrition and bold taste in every bite.

NUTRITION

579kcal
Protein
32.8g
Fat
14.2g
Carbs
85.8g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Red Lentils

100g Cooked Quinoa

1 large Egg

60g Canned Chickpeas (drained)

40g Chopped Onion

1 clove Minced Garlic

2 tbsp Fresh Parsley (chopped)

1 tsp Olive Oil (for cakes)

0.5 cup Chopped Broccoli

0.5 cup Chopped Red Bell Pepper

0.5 cup Sliced Zucchini

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked red lentils, cooked quinoa, and drained chickpeas. Lightly mash some of the ingredients with a fork to help bind the mixture while keeping some texture.

  • 3

    Stir in the chopped onion, minced garlic, and fresh parsley. Crack in the egg and drizzle the teaspoon of olive oil. Season lightly with salt and pepper.

  • 4

    Form the mixture into small patties, about 3-4 inches in diameter. Place them on a lightly greased or parchment-lined baking sheet.

  • 5

    Bake the patties in the preheated oven for about 20 minutes, flipping halfway through, until they are golden and crispy on the edges.

  • 6

    While the cakes are baking, prepare the roasted vegetables. Toss the chopped broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil if desired. Spread them evenly on another baking sheet.

  • 7

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred, stirring once midway.

  • 8

    Once both the cakes and roasted vegetables are finished, serve the crispy lentil quinoa cakes alongside the colorful medley of vegetables for a complete, nutritious meal.