Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

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

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

A vibrant bowl featuring protein-packed lentils teamed with crispy roasted chickpeas and tofu, complemented by a colorful medley of roasted vegetables. Finished with a zesty lemon-herb dressing, this bowl is a perfect blend of textures and flavors to energize your day.

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NUTRITION

560kcal
Protein
36.7g
Fat
11.9g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup roasted chickpeas (82g)

100g roasted tofu

1 serving mixed roasted vegetables (200g)

1 teaspoon olive oil (4.5g)

2 tablespoons lemon juice (30g)

2 tablespoons fresh herbs (parsley & thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the vegetables by cutting carrots, zucchini, red bell pepper, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and lightly charred.

  • 4

    Simultaneously, drain and rinse the canned chickpeas if using, then toss with a small amount of olive oil, salt, and pepper. Roast on a separate baking sheet for about 20 minutes, stirring halfway for even crispiness.

  • 5

    Cut the tofu into cubes and season lightly with salt, pepper, and a pinch of fresh herbs. Add tofu cubes to the roasting pan in the last 15 minutes of vegetable roasting or roast separately until golden.

  • 6

    In a small bowl, whisk together the lemon juice, olive oil, remaining herbs, and a pinch of salt and pepper to create a zesty dressing.

  • 7

    In a large bowl, combine the cooked lentils, roasted chickpeas, tofu, and mixed roasted vegetables.

  • 8

    Drizzle the lemon-herb dressing over the bowl and gently toss to coat all ingredients evenly.

  • 9

    Serve warm or at room temperature and adjust seasonings as needed.

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

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

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lemon-Herb Lentil and Roasted Vegetable Bowl

A vibrant bowl featuring protein-packed lentils teamed with crispy roasted chickpeas and tofu, complemented by a colorful medley of roasted vegetables. Finished with a zesty lemon-herb dressing, this bowl is a perfect blend of textures and flavors to energize your day.

NUTRITION

560kcal
Protein
36.7g
Fat
11.9g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup roasted chickpeas (82g)

100g roasted tofu

1 serving mixed roasted vegetables (200g)

1 teaspoon olive oil (4.5g)

2 tablespoons lemon juice (30g)

2 tablespoons fresh herbs (parsley & thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the vegetables by cutting carrots, zucchini, red bell pepper, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and lightly charred.

  • 4

    Simultaneously, drain and rinse the canned chickpeas if using, then toss with a small amount of olive oil, salt, and pepper. Roast on a separate baking sheet for about 20 minutes, stirring halfway for even crispiness.

  • 5

    Cut the tofu into cubes and season lightly with salt, pepper, and a pinch of fresh herbs. Add tofu cubes to the roasting pan in the last 15 minutes of vegetable roasting or roast separately until golden.

  • 6

    In a small bowl, whisk together the lemon juice, olive oil, remaining herbs, and a pinch of salt and pepper to create a zesty dressing.

  • 7

    In a large bowl, combine the cooked lentils, roasted chickpeas, tofu, and mixed roasted vegetables.

  • 8

    Drizzle the lemon-herb dressing over the bowl and gently toss to coat all ingredients evenly.

  • 9

    Serve warm or at room temperature and adjust seasonings as needed.