Fresh Edamame and Quinoa Bowl with Crispy Roasted Vegetables and Lemon-Herb Dressing

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

Fresh Edamame and Quinoa Bowl with Crispy Roasted Vegetables and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Fresh Edamame and Quinoa Bowl with Crispy Roasted Vegetables and Lemon-Herb Dressing

A vibrant and nourishing bowl packed with tender quinoa, protein-rich edamame, and colorful roasted vegetables, all brightened by a zesty lemon-herb dressing and a sprinkle of hemp seeds for an added crunch.

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NUTRITION

520kcal
Protein
34.1g
Fat
23.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1.5 cup shelled edamame (233g)

1/2 cup diced red bell pepper (46g)

1/2 cup diced zucchini (61g)

1 teaspoon olive oil (5g)

1 tablespoon hemp seeds (10g)

1 tablespoon lemon juice (15g)

1 tablespoon chopped fresh parsley (3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, spread out the diced red bell pepper and zucchini. Drizzle with the olive oil and toss to coat evenly. Roast for 15-20 minutes until the vegetables are tender and slightly crispy.

  • 3

    In a bowl, combine the cooked quinoa and shelled edamame.

  • 4

    Add the roasted vegetables to the quinoa and edamame mixture.

  • 5

    In a small bowl, whisk together the lemon juice and chopped fresh parsley. Drizzle the dressing over the bowl and toss gently to combine.

  • 6

    Finish by sprinkling the hemp seeds on top for an extra boost of protein and crunch. Serve warm and enjoy your nutritious bowl.

Fresh Edamame and Quinoa Bowl with Crispy Roasted Vegetables and Lemon-Herb Dressing

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

Fresh Edamame and Quinoa Bowl with Crispy Roasted Vegetables and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Fresh Edamame and Quinoa Bowl with Crispy Roasted Vegetables and Lemon-Herb Dressing

A vibrant and nourishing bowl packed with tender quinoa, protein-rich edamame, and colorful roasted vegetables, all brightened by a zesty lemon-herb dressing and a sprinkle of hemp seeds for an added crunch.

NUTRITION

520kcal
Protein
34.1g
Fat
23.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1.5 cup shelled edamame (233g)

1/2 cup diced red bell pepper (46g)

1/2 cup diced zucchini (61g)

1 teaspoon olive oil (5g)

1 tablespoon hemp seeds (10g)

1 tablespoon lemon juice (15g)

1 tablespoon chopped fresh parsley (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, spread out the diced red bell pepper and zucchini. Drizzle with the olive oil and toss to coat evenly. Roast for 15-20 minutes until the vegetables are tender and slightly crispy.

  • 3

    In a bowl, combine the cooked quinoa and shelled edamame.

  • 4

    Add the roasted vegetables to the quinoa and edamame mixture.

  • 5

    In a small bowl, whisk together the lemon juice and chopped fresh parsley. Drizzle the dressing over the bowl and toss gently to combine.

  • 6

    Finish by sprinkling the hemp seeds on top for an extra boost of protein and crunch. Serve warm and enjoy your nutritious bowl.