Fluffy Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

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

Fluffy Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

A vibrant bowl featuring fluffy quinoa, savory roasted vegetables, hearty grilled tempeh, and crispy roasted chickpeas, all brought together with a zesty lemon-herb dressing. This dish delivers a balanced mix of textures and flavors that create a satisfying and nourishing meal.

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NUTRITION

511kcal
Protein
30.8g
Fat
20.2g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 cup diced red bell pepper

1/2 cup sliced zucchini

1/4 cup diced red onion

4 ounces grilled tempeh

1/4 cup roasted chickpeas

1 teaspoon olive oil

1 tablespoon lemon juice

2 tablespoons fresh chopped herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced red bell pepper, sliced zucchini, and red onion with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare the quinoa according to package instructions if not already cooked.

  • 3

    Slice the tempeh into 1/4-inch thick pieces. Grill or lightly pan-sear the tempeh over medium heat until golden on both sides, about 3-4 minutes per side.

  • 4

    For the dressing, combine olive oil, lemon juice, chopped fresh herbs, a pinch of salt, and pepper in a small bowl. Whisk until emulsified.

  • 5

    In a large bowl, layer the cooked quinoa as the base. Top with the roasted vegetables, grilled tempeh slices, and roasted chickpeas.

  • 6

    Drizzle the lemon-herb dressing over the bowl, toss gently to combine, and serve immediately.

Fluffy Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

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

Fluffy Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

A vibrant bowl featuring fluffy quinoa, savory roasted vegetables, hearty grilled tempeh, and crispy roasted chickpeas, all brought together with a zesty lemon-herb dressing. This dish delivers a balanced mix of textures and flavors that create a satisfying and nourishing meal.

NUTRITION

511kcal
Protein
30.8g
Fat
20.2g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 cup diced red bell pepper

1/2 cup sliced zucchini

1/4 cup diced red onion

4 ounces grilled tempeh

1/4 cup roasted chickpeas

1 teaspoon olive oil

1 tablespoon lemon juice

2 tablespoons fresh chopped herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced red bell pepper, sliced zucchini, and red onion with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare the quinoa according to package instructions if not already cooked.

  • 3

    Slice the tempeh into 1/4-inch thick pieces. Grill or lightly pan-sear the tempeh over medium heat until golden on both sides, about 3-4 minutes per side.

  • 4

    For the dressing, combine olive oil, lemon juice, chopped fresh herbs, a pinch of salt, and pepper in a small bowl. Whisk until emulsified.

  • 5

    In a large bowl, layer the cooked quinoa as the base. Top with the roasted vegetables, grilled tempeh slices, and roasted chickpeas.

  • 6

    Drizzle the lemon-herb dressing over the bowl, toss gently to combine, and serve immediately.