Lentil and Quinoa Curry Bowl with Roasted Vegetables

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

Lentil and Quinoa Curry Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Curry Bowl with Roasted Vegetables

A comforting Indian-inspired vegetarian bowl that balances hearty lentils and nutty quinoa with tender tofu and fresh vegetables, all infused with aromatic curry spices. Enjoy the warmth of this vibrant bowl that delivers a satisfying mix of textures and flavors in every spoonful.

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NUTRITION

463kcal
Protein
32.8g
Fat
8.1g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (200g)

1/2 cup Cooked Quinoa (92g)

105g Firm Tofu

1 cup Raw Spinach (30g)

1/3 cup Diced Tomato (55g)

1 tsp Curry Powder

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if you wish to roast a few extra vegetables alongside the fresh spinach and tomato, though the recipe as written uses raw spinach and tomato for freshness.

  • 2

    In a small pan over medium heat, lightly toast the curry powder and garlic powder for about 30 seconds until fragrant. Remove from heat and set aside.

  • 3

    In a bowl, combine the cooked lentils, quinoa, and crumbled tofu. Add the toasted spices and gently toss to coat evenly.

  • 4

    Fold in the raw spinach and diced tomato, mixing carefully to retain the fresh texture.

  • 5

    Season with salt and pepper to taste. Optionally, adjust spice levels with additional curry powder if desired.

  • 6

    Serve the bowl warm or at room temperature, enjoying the harmonious blend of hearty lentils, nutty quinoa, creamy tofu, and crisp vegetables.

Lentil and Quinoa Curry Bowl with Roasted Vegetables

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

Lentil and Quinoa Curry Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Curry Bowl with Roasted Vegetables

A comforting Indian-inspired vegetarian bowl that balances hearty lentils and nutty quinoa with tender tofu and fresh vegetables, all infused with aromatic curry spices. Enjoy the warmth of this vibrant bowl that delivers a satisfying mix of textures and flavors in every spoonful.

NUTRITION

463kcal
Protein
32.8g
Fat
8.1g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (200g)

1/2 cup Cooked Quinoa (92g)

105g Firm Tofu

1 cup Raw Spinach (30g)

1/3 cup Diced Tomato (55g)

1 tsp Curry Powder

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if you wish to roast a few extra vegetables alongside the fresh spinach and tomato, though the recipe as written uses raw spinach and tomato for freshness.

  • 2

    In a small pan over medium heat, lightly toast the curry powder and garlic powder for about 30 seconds until fragrant. Remove from heat and set aside.

  • 3

    In a bowl, combine the cooked lentils, quinoa, and crumbled tofu. Add the toasted spices and gently toss to coat evenly.

  • 4

    Fold in the raw spinach and diced tomato, mixing carefully to retain the fresh texture.

  • 5

    Season with salt and pepper to taste. Optionally, adjust spice levels with additional curry powder if desired.

  • 6

    Serve the bowl warm or at room temperature, enjoying the harmonious blend of hearty lentils, nutty quinoa, creamy tofu, and crisp vegetables.