Hearty Lentil and Quinoa Bowl with Herb-Roasted Vegetables

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

Hearty Lentil and Quinoa Bowl with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Quinoa Bowl with Herb-Roasted Vegetables

Enjoy a nourishing bowl that blends hearty lentils and quinoa with a medley of herb-roasted vegetables, brightened up with a sprinkle of nutty hemp seeds. This wholesome dish offers a satisfying texture and burst of earthy flavors, making it a comforting meal perfect for breakfast, lunch, or dinner.

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NUTRITION

551kcal
Protein
34g
Fat
10.5g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup cooked quinoa (93g)

1/3 cup cooked chickpeas (82g)

1/2 cup herb-roasted vegetables (75g)

2.5 tbsp hemp seeds (21g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the vegetables.

  • 2

    Toss chopped broccoli and red bell pepper with a drizzle of olive oil, your choice of herbs (such as thyme or rosemary), salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare cooked lentils, quinoa, and chickpeas if not already done. Warm them gently in a saucepan or microwave.

  • 5

    In a bowl, combine the lentils, quinoa, and chickpeas. Add the roasted vegetables once done.

  • 6

    Sprinkle hemp seeds over the bowl for a nutty flavor and extra protein boost.

  • 7

    Toss lightly to mix all the ingredients, and adjust seasoning if needed before serving.

Hearty Lentil and Quinoa Bowl with Herb-Roasted Vegetables

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

Hearty Lentil and Quinoa Bowl with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Quinoa Bowl with Herb-Roasted Vegetables

Enjoy a nourishing bowl that blends hearty lentils and quinoa with a medley of herb-roasted vegetables, brightened up with a sprinkle of nutty hemp seeds. This wholesome dish offers a satisfying texture and burst of earthy flavors, making it a comforting meal perfect for breakfast, lunch, or dinner.

NUTRITION

551kcal
Protein
34g
Fat
10.5g
Carbs
86g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/2 cup cooked quinoa (93g)

1/3 cup cooked chickpeas (82g)

1/2 cup herb-roasted vegetables (75g)

2.5 tbsp hemp seeds (21g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the vegetables.

  • 2

    Toss chopped broccoli and red bell pepper with a drizzle of olive oil, your choice of herbs (such as thyme or rosemary), salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare cooked lentils, quinoa, and chickpeas if not already done. Warm them gently in a saucepan or microwave.

  • 5

    In a bowl, combine the lentils, quinoa, and chickpeas. Add the roasted vegetables once done.

  • 6

    Sprinkle hemp seeds over the bowl for a nutty flavor and extra protein boost.

  • 7

    Toss lightly to mix all the ingredients, and adjust seasoning if needed before serving.