Hearty Lentil and Roasted Vegetable Bowl

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

Hearty Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Bowl

Enjoy a nourishing bowl packed with protein and vibrant flavors. Tender green lentils, golden roasted Brussels sprouts, and red bell pepper meld with hearty tempeh, bringing a satisfying mix of textures and aromas that brighten your meal time and support your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

555kcal
Protein
43g
Fat
17.1g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 cup Green Lentils (cooked)

100g Tempeh

1 cup Brussels Sprouts

1 medium Red Bell Pepper

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Trim and halve the Brussels sprouts and cut the red bell pepper into strips.

  • 3

    In a bowl, toss the Brussels sprouts and red bell pepper with 1 teaspoon of olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, slice the tempeh into bite-sized pieces and lightly pan-sear them in a non-stick skillet over medium heat until golden on all sides.

  • 6

    Gently warm the cooked green lentils in a small saucepan over low heat or in the microwave.

  • 7

    Assemble the bowl by placing the warm lentils at the base, topping with the roasted vegetables and seared tempeh.

  • 8

    Optional: Add a squeeze of lemon juice or a sprinkle of your favorite herbs for extra brightness before serving.

Hearty Lentil and Roasted Vegetable Bowl

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

Hearty Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Bowl

Enjoy a nourishing bowl packed with protein and vibrant flavors. Tender green lentils, golden roasted Brussels sprouts, and red bell pepper meld with hearty tempeh, bringing a satisfying mix of textures and aromas that brighten your meal time and support your nutritional goals.

NUTRITION

555kcal
Protein
43g
Fat
17.1g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 cup Green Lentils (cooked)

100g Tempeh

1 cup Brussels Sprouts

1 medium Red Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Trim and halve the Brussels sprouts and cut the red bell pepper into strips.

  • 3

    In a bowl, toss the Brussels sprouts and red bell pepper with 1 teaspoon of olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, slice the tempeh into bite-sized pieces and lightly pan-sear them in a non-stick skillet over medium heat until golden on all sides.

  • 6

    Gently warm the cooked green lentils in a small saucepan over low heat or in the microwave.

  • 7

    Assemble the bowl by placing the warm lentils at the base, topping with the roasted vegetables and seared tempeh.

  • 8

    Optional: Add a squeeze of lemon juice or a sprinkle of your favorite herbs for extra brightness before serving.