Hearty Spiced 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.

Hearty Spiced Lentil and Quinoa Bowl with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Lentil and Quinoa Bowl with Roasted Root Vegetables

This vibrant bowl unites tender, spiced lentils and fluffy quinoa with a medley of roasted root vegetables, crispy chickpeas, and fresh kale. Finished with a sprinkle of pumpkin seeds, every bite offers a satisfying mix of earthy spices and a comforting, hearty texture perfect for breakfast, lunch, or dinner.

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NUTRITION

585kcal
Protein
28.9g
Fat
12.7g
Carbs
93.5g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Brown Lentils

80g Cooked Quinoa

150g Roasted Root Vegetables

90g Roasted Chickpeas

30g Chopped Kale

15g Pumpkin Seeds

Spices (Cumin, Smoked Paprika, Turmeric, Black Pepper, Sea Salt)

0.5 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, toss the chopped root vegetables with olive oil and the spice blend (cumin, smoked paprika, turmeric, black pepper, and sea salt). Spread them out on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, prepare the lentils and quinoa if not already cooked. Season the cooked lentils lightly with some of the spices for extra flavor.

  • 4

    For the chickpeas, if using canned, rinse well and pat dry. Toss them with a little olive oil and spices, then roast in the oven on a separate tray for about 15-20 minutes until crisp.

  • 5

    In a bowl, layer the cooked lentils and quinoa as the base. Top with the roasted root vegetables, crispy chickpeas, and fresh chopped kale.

  • 6

    Finish by sprinkling the pumpkin seeds on top for added crunch and nutty flavor.

  • 7

    Mix gently before serving to combine the flavors. Enjoy your hearty, spiced bowl warm or at room temperature.

Hearty Spiced 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.

Hearty Spiced Lentil and Quinoa Bowl with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Spiced Lentil and Quinoa Bowl with Roasted Root Vegetables

This vibrant bowl unites tender, spiced lentils and fluffy quinoa with a medley of roasted root vegetables, crispy chickpeas, and fresh kale. Finished with a sprinkle of pumpkin seeds, every bite offers a satisfying mix of earthy spices and a comforting, hearty texture perfect for breakfast, lunch, or dinner.

NUTRITION

585kcal
Protein
28.9g
Fat
12.7g
Carbs
93.5g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Brown Lentils

80g Cooked Quinoa

150g Roasted Root Vegetables

90g Roasted Chickpeas

30g Chopped Kale

15g Pumpkin Seeds

Spices (Cumin, Smoked Paprika, Turmeric, Black Pepper, Sea Salt)

0.5 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, toss the chopped root vegetables with olive oil and the spice blend (cumin, smoked paprika, turmeric, black pepper, and sea salt). Spread them out on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, prepare the lentils and quinoa if not already cooked. Season the cooked lentils lightly with some of the spices for extra flavor.

  • 4

    For the chickpeas, if using canned, rinse well and pat dry. Toss them with a little olive oil and spices, then roast in the oven on a separate tray for about 15-20 minutes until crisp.

  • 5

    In a bowl, layer the cooked lentils and quinoa as the base. Top with the roasted root vegetables, crispy chickpeas, and fresh chopped kale.

  • 6

    Finish by sprinkling the pumpkin seeds on top for added crunch and nutty flavor.

  • 7

    Mix gently before serving to combine the flavors. Enjoy your hearty, spiced bowl warm or at room temperature.