Hearty Spiced Lentil and Roasted Vegetable Bowl

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

Hearty Spiced Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Lentil and Roasted Vegetable Bowl

This vibrant bowl combines tender lentils, crispy roasted chickpeas, and protein-packed edamame with a colorful mix of roasted sweet potato, zucchini, and red bell pepper, all seasoned with warm spices and a drizzle of lemon-infused olive oil for a satisfying meal.

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NUTRITION

584kcal
Protein
38.6g
Fat
9.9g
Carbs
91.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1/2 cup roasted chickpeas

1/2 cup shelled edamame

1/2 medium sweet potato, cubed

1/2 medium zucchini, sliced

1/2 medium red bell pepper, sliced

1/2 teaspoon olive oil

1 tablespoon lemon juice

1 teaspoon cumin

1 teaspoon paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by cubing the sweet potato, slicing the zucchini, and red bell pepper. In a bowl, toss the vegetables with olive oil, cumin, paprika, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, combine the cooked lentils, roasted chickpeas, and shelled edamame in a large bowl.

  • 5

    Once the vegetables are roasted, add them to the lentil mixture.

  • 6

    Drizzle the lemon juice over the bowl and gently toss to combine all the flavors.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve warm.

Hearty Spiced Lentil and Roasted Vegetable Bowl

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

Hearty Spiced Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Lentil and Roasted Vegetable Bowl

This vibrant bowl combines tender lentils, crispy roasted chickpeas, and protein-packed edamame with a colorful mix of roasted sweet potato, zucchini, and red bell pepper, all seasoned with warm spices and a drizzle of lemon-infused olive oil for a satisfying meal.

NUTRITION

584kcal
Protein
38.6g
Fat
9.9g
Carbs
91.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1/2 cup roasted chickpeas

1/2 cup shelled edamame

1/2 medium sweet potato, cubed

1/2 medium zucchini, sliced

1/2 medium red bell pepper, sliced

1/2 teaspoon olive oil

1 tablespoon lemon juice

1 teaspoon cumin

1 teaspoon paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by cubing the sweet potato, slicing the zucchini, and red bell pepper. In a bowl, toss the vegetables with olive oil, cumin, paprika, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, combine the cooked lentils, roasted chickpeas, and shelled edamame in a large bowl.

  • 5

    Once the vegetables are roasted, add them to the lentil mixture.

  • 6

    Drizzle the lemon juice over the bowl and gently toss to combine all the flavors.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve warm.