Creamy Tahini Lentil and Quinoa Bowl with Roasted Root Vegetables

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

Creamy Tahini Lentil and Quinoa Bowl with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Lentil and Quinoa Bowl with Roasted Root Vegetables

Enjoy a vibrant bowl featuring tender lentils and fluffy quinoa paired with caramelized roasted carrots and beets. Drizzled with a rich tahini dressing and tossed with fresh spinach and crispy chickpeas, this nourishing bowl offers a delightful mix of textures and flavors that will satisfy your savory cravings.

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NUTRITION

572kcal
Protein
31.2g
Fat
12.1g
Carbs
91.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup cooked red lentils (198g)

1 tbsp tahini (15g)

1 small roasted carrot (50g)

1 small roasted beet (82g)

1 cup fresh spinach (30g)

1/4 cup roasted chickpeas (50g)

1 tbsp lemon juice (15g)

1 clove minced garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Chop the carrot and beet into bite-sized pieces. Toss them with a little olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, combine cooked quinoa and red lentils in a bowl.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a splash of water to make a creamy dressing. Season with salt and pepper.

  • 6

    Once the vegetables are done, add them along with fresh spinach and roasted chickpeas to the quinoa-lentil base.

  • 7

    Drizzle the tahini dressing over the bowl and gently toss to combine all the flavors.

  • 8

    Serve warm or at room temperature.

Creamy Tahini Lentil and Quinoa Bowl with Roasted Root Vegetables

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

Creamy Tahini Lentil and Quinoa Bowl with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Lentil and Quinoa Bowl with Roasted Root Vegetables

Enjoy a vibrant bowl featuring tender lentils and fluffy quinoa paired with caramelized roasted carrots and beets. Drizzled with a rich tahini dressing and tossed with fresh spinach and crispy chickpeas, this nourishing bowl offers a delightful mix of textures and flavors that will satisfy your savory cravings.

NUTRITION

572kcal
Protein
31.2g
Fat
12.1g
Carbs
91.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1 cup cooked red lentils (198g)

1 tbsp tahini (15g)

1 small roasted carrot (50g)

1 small roasted beet (82g)

1 cup fresh spinach (30g)

1/4 cup roasted chickpeas (50g)

1 tbsp lemon juice (15g)

1 clove minced garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Chop the carrot and beet into bite-sized pieces. Toss them with a little olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, combine cooked quinoa and red lentils in a bowl.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a splash of water to make a creamy dressing. Season with salt and pepper.

  • 6

    Once the vegetables are done, add them along with fresh spinach and roasted chickpeas to the quinoa-lentil base.

  • 7

    Drizzle the tahini dressing over the bowl and gently toss to combine all the flavors.

  • 8

    Serve warm or at room temperature.