Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

Savor a vibrant bowl featuring crispy toasted lentils paired with fluffy quinoa and a medley of oven-roasted seasonal vegetables. Lightly seasoned and finished with a sprinkle of hemp seeds, this power bowl offers a pleasing crunch, bright flavors, and a harmonious blend of textures, all in a nourishing vegan meal.

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NUTRITION

399kcal
Protein
22.7g
Fat
12g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Lentils (150g)

1/2 cup Cooked Quinoa (92g)

1 cup Roasted Mixed Vegetables (Carrot & Zucchini, 150g)

1 tbsp Hemp Seeds (10g)

1 tsp Olive Oil (4.5g)

1/2 tsp Cumin & Paprika blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Chop carrots and zucchini into bite-sized pieces and toss with olive oil, salt, pepper, and half of the cumin and paprika blend.

  • 2

    Spread the vegetables on a baking tray and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    While vegetables roast, heat a non-stick skillet over medium heat. Add the cooked lentils along with the remaining spice blend, stirring occasionally until the lentils become slightly crispy on the edges, about 5-7 minutes.

  • 4

    Reheat the cooked quinoa if needed. Assemble the bowl by layering quinoa at the base, then top with the crispy spiced lentils and roasted vegetables.

  • 5

    Finish with a sprinkle of hemp seeds on top. Serve warm and enjoy this flavorful vegan power bowl.

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

Savor a vibrant bowl featuring crispy toasted lentils paired with fluffy quinoa and a medley of oven-roasted seasonal vegetables. Lightly seasoned and finished with a sprinkle of hemp seeds, this power bowl offers a pleasing crunch, bright flavors, and a harmonious blend of textures, all in a nourishing vegan meal.

NUTRITION

399kcal
Protein
22.7g
Fat
12g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cooked Lentils (150g)

1/2 cup Cooked Quinoa (92g)

1 cup Roasted Mixed Vegetables (Carrot & Zucchini, 150g)

1 tbsp Hemp Seeds (10g)

1 tsp Olive Oil (4.5g)

1/2 tsp Cumin & Paprika blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Chop carrots and zucchini into bite-sized pieces and toss with olive oil, salt, pepper, and half of the cumin and paprika blend.

  • 2

    Spread the vegetables on a baking tray and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    While vegetables roast, heat a non-stick skillet over medium heat. Add the cooked lentils along with the remaining spice blend, stirring occasionally until the lentils become slightly crispy on the edges, about 5-7 minutes.

  • 4

    Reheat the cooked quinoa if needed. Assemble the bowl by layering quinoa at the base, then top with the crispy spiced lentils and roasted vegetables.

  • 5

    Finish with a sprinkle of hemp seeds on top. Serve warm and enjoy this flavorful vegan power bowl.