Herb-Roasted Lentil and Quinoa Bowl with Crispy Vegetables

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

Herb-Roasted Lentil and Quinoa Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Quinoa Bowl with Crispy Vegetables

Enjoy a hearty bowl featuring nutty quinoa and tender herb-infused lentils, topped with crispy, oven-roasted vegetables and perfectly seasoned tofu and chickpeas. This bowl is a vibrant, satisfying combination of textures and flavors that delivers a wholesome nutritional punch.

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NUTRITION

709kcal
Protein
35.3g
Fat
23.2g
Carbs
94g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Quinoa

3/4 cup cooked Brown Lentils

1/4 cup cooked Chickpeas

3 ounces Extra Firm Tofu

1.5 cups Mixed Crispy Vegetables

2 tablespoons Fresh Herbs

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the quinoa thoroughly and cook it according to package instructions; typically simmer in water until fluffy.

  • 3

    In a bowl, toss the mixed vegetables with olive oil, fresh chopped herbs, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until crispy.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and lightly sauté the tofu cubes with a sprinkle of salt and pepper until golden on all sides.

  • 5

    In a large bowl, combine the cooked quinoa, lentils, chickpeas, and sautéed tofu. Drizzle with lemon juice and adjust seasoning with additional herbs, salt, and pepper if needed.

  • 6

    Gently fold in the roasted vegetables and serve warm.

Herb-Roasted Lentil and Quinoa Bowl with Crispy Vegetables

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

Herb-Roasted Lentil and Quinoa Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Quinoa Bowl with Crispy Vegetables

Enjoy a hearty bowl featuring nutty quinoa and tender herb-infused lentils, topped with crispy, oven-roasted vegetables and perfectly seasoned tofu and chickpeas. This bowl is a vibrant, satisfying combination of textures and flavors that delivers a wholesome nutritional punch.

NUTRITION

709kcal
Protein
35.3g
Fat
23.2g
Carbs
94g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Quinoa

3/4 cup cooked Brown Lentils

1/4 cup cooked Chickpeas

3 ounces Extra Firm Tofu

1.5 cups Mixed Crispy Vegetables

2 tablespoons Fresh Herbs

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the quinoa thoroughly and cook it according to package instructions; typically simmer in water until fluffy.

  • 3

    In a bowl, toss the mixed vegetables with olive oil, fresh chopped herbs, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until crispy.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and lightly sauté the tofu cubes with a sprinkle of salt and pepper until golden on all sides.

  • 5

    In a large bowl, combine the cooked quinoa, lentils, chickpeas, and sautéed tofu. Drizzle with lemon juice and adjust seasoning with additional herbs, salt, and pepper if needed.

  • 6

    Gently fold in the roasted vegetables and serve warm.