YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Roasted Vegetable Bowl
Enjoy a nourishing bowl packed with tender green lentils, roasted tofu, and chickpeas mingled with vibrant roasted vegetables. This bowl offers a delightful mix of textures and flavors – earthy lentils, crispy chickpeas, and savory tofu complemented by the natural sweetness of roasted red bell pepper, zucchini, and carrot, all nestled on a bed of fresh spinach and lightly drizzled with olive oil.
INGREDIENTS
1 cup cooked green lentils (198g)
4 oz firm tofu (113g), roasted
1/2 cup roasted chickpeas (82g)
1/2 medium red bell pepper (75g), roasted
1/2 medium zucchini (90g), roasted
1 medium carrot (61g), roasted
1 cup fresh spinach (30g)
1 tsp olive oil (5g)
PREPARATION
Preheat your oven to 400°F (200°C).
Prepare the vegetables: Chop red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them with a teaspoon of olive oil, salt, pepper, and a pinch of garlic powder if desired.
Spread the vegetables evenly on a baking sheet and roast in the oven for about 20-25 minutes until they are tender and slightly caramelized.
While the vegetables are roasting, press the firm tofu to remove excess moisture, then cut into cubes. Season lightly with salt and pepper.
Optional: For an extra layer of flavor, you can roast the tofu cubes along with the vegetables for the last 15 minutes of their roasting time.
If using canned chickpeas, drain and rinse them well. Toss chickpeas with a bit of salt and roast them on a separate small baking sheet for about 15 minutes until crisp, or use pre-roasted chickpeas.
In a bowl, combine 1 cup of cooked green lentils, the roasted tofu, roasted chickpeas, and the roasted vegetables.
Add fresh spinach on top for a burst of color and freshness.
Toss gently to combine all ingredients, and serve warm or at room temperature.