Lentil Quinoa Bowl with Roasted Vegetables and Creamy Avocado

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

Lentil Quinoa Bowl with Roasted Vegetables and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Lentil Quinoa Bowl with Roasted Vegetables and Creamy Avocado

A hearty, satisfying bowl that combines protein-packed lentils and quinoa with a medley of roasted bell pepper, zucchini, and red onion, finished with creamy avocado slices. This bowl delivers a comforting blend of textures and flavors that's both nourishing and delicious—a perfect meal for any time of day.

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NUTRITION

622kcal
Protein
30.8g
Fat
15.2g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Lentils (300g)

0.5 cup cooked Quinoa (92g)

0.5 medium Red Bell Pepper (75g)

0.5 medium Zucchini (90g)

0.25 medium Red Onion (40g)

0.25 each Avocado (50g)

0.5 tablespoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare the cooked lentils and quinoa if they are not pre-cooked. Warm them gently on the stove or in the microwave.

  • 5

    Assemble your bowl by layering the lentils and quinoa as the base. Top with the roasted vegetables.

  • 6

    Slice the avocado and arrange on top of the bowl. Add additional salt, pepper, or a squeeze of lemon if desired.

  • 7

    Serve warm and enjoy your nourishing Lentil Quinoa Bowl with Roasted Vegetables and Creamy Avocado.

Lentil Quinoa Bowl with Roasted Vegetables and Creamy Avocado

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

Lentil Quinoa Bowl with Roasted Vegetables and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Lentil Quinoa Bowl with Roasted Vegetables and Creamy Avocado

A hearty, satisfying bowl that combines protein-packed lentils and quinoa with a medley of roasted bell pepper, zucchini, and red onion, finished with creamy avocado slices. This bowl delivers a comforting blend of textures and flavors that's both nourishing and delicious—a perfect meal for any time of day.

NUTRITION

622kcal
Protein
30.8g
Fat
15.2g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Lentils (300g)

0.5 cup cooked Quinoa (92g)

0.5 medium Red Bell Pepper (75g)

0.5 medium Zucchini (90g)

0.25 medium Red Onion (40g)

0.25 each Avocado (50g)

0.5 tablespoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare the cooked lentils and quinoa if they are not pre-cooked. Warm them gently on the stove or in the microwave.

  • 5

    Assemble your bowl by layering the lentils and quinoa as the base. Top with the roasted vegetables.

  • 6

    Slice the avocado and arrange on top of the bowl. Add additional salt, pepper, or a squeeze of lemon if desired.

  • 7

    Serve warm and enjoy your nourishing Lentil Quinoa Bowl with Roasted Vegetables and Creamy Avocado.