YOUR SOLIN GENERATED RECIPE
Spiced Lentil and Crispy Roasted Vegetable Bowl
A hearty bowl featuring tender, spiced lentils paired with crispy, roasted seasonal vegetables, roasted chickpeas for crunch, a perfectly hard-boiled egg for extra protein, and a sprinkle of nutritional yeast for a subtle cheesy flavor. It's a balanced and satisfying meal that's both flavorful and nourishing.
INGREDIENTS
0.75 cup Cooked Brown Lentils (150g)
1 cup Mixed Vegetables (250g)
0.5 cup Roasted Chickpeas (82g)
1 Hard-Boiled Egg (50g)
1 tsp Extra Virgin Olive Oil (4.5g)
2 tbsp Nutritional Yeast (16g)
Spice Mix (to taste)
PREPARATION
Preheat the oven to 400°F.
Toss the chopped mixed vegetables with olive oil and the spice mix (cumin, smoked paprika, garlic powder, salt, and pepper) until evenly coated.
Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they are tender and beginning to crisp.
Meanwhile, warm the cooked brown lentils in a small saucepan with a sprinkle of the same spices to infuse flavor.
Rinse and drain the chickpeas, toss them with a little olive oil and additional spices, and roast them on a separate sheet for 15-20 minutes until crispy.
Peel the hard-boiled egg and slice it in half.
Assemble the bowl by layering the warm lentils, roasted vegetables, crispy chickpeas, and placing the egg halves on top.
Finish with a generous sprinkle of nutritional yeast for a subtle savory boost and extra protein.
Serve immediately and enjoy the harmonious blend of textures and spices.