YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables
A vibrant, hearty bowl combining crispy roasted lentils and fluffy quinoa with a colorful medley of roasted vegetables and golden, crispy tofu cubes, finished with a zesty lemon-tahini drizzle. This power bowl delivers balanced flavors and textures perfect for a satisfying vegan lunch.
INGREDIENTS
1/2 cup cooked quinoa
3/4 cup cooked lentils
3 oz firm tofu
1 cup mixed roasted vegetables
1 tbsp tahini
1 tbsp fresh lemon juice
1 tsp olive oil
Spices: smoked paprika, garlic powder, salt, pepper
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, toss the tofu cubes with a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on the baking sheet and roast for 20-25 minutes until crispy and golden, turning once halfway through.
Simultaneously, on another baking sheet, arrange the mixed vegetables. Lightly drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.
If not prepared ahead, warm the cooked quinoa and lentils gently in a pan or microwave. For extra crispiness on lentils, you may toss them with a pinch of paprika and roast them in the oven for 10 minutes.
Prepare the lemon-tahini dressing by whisking together the tahini, fresh lemon juice, a splash of water, and a pinch of salt until smooth.
Assemble your power bowl by layering the quinoa, lentils, roasted vegetables, and crispy tofu cubes. Drizzle the lemon-tahini dressing over the top.
Serve warm and enjoy your nutrient-packed vegan lunch!