Lemon-Herb Lentil Quinoa Bowl with Roasted Root Vegetables

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

Lemon-Herb Lentil Quinoa Bowl with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Lentil Quinoa Bowl with Roasted Root Vegetables

A vibrant bowl featuring hearty lentils and fluffy quinoa tossed with tender roasted root vegetables and chickpeas, accented by a zesty lemon-herb dressing and cubes of silken tofu that add a creamy texture. This dish is a comforting and nutritious blend of flavors and colors perfect for an energizing meal.

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NUTRITION

586kcal
Protein
35g
Fat
12.3g
Carbs
90.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (92g)

1 cup Roasted Root Vegetables (150g)

1/4 cup Chickpeas (43g)

70g Extra-Firm Tofu

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Mint)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped root vegetables (such as carrots, parsnips, and beets) lightly in olive oil, salt, and pepper, then roast them on a baking sheet for 20-25 minutes until tender.

  • 2

    In a small bowl, whisk together lemon juice, a drizzle of olive oil, chopped fresh herbs, salt, and pepper to create a zesty dressing.

  • 3

    Prepare the cooked lentils, quinoa, and chickpeas if not already done. Gently warm them if desired.

  • 4

    Cube the extra-firm tofu and lightly season with salt and pepper. Optionally, you can quickly pan-sear the tofu to add texture.

  • 5

    Assemble the bowl by layering the lentils, quinoa, roasted vegetables, chickpeas, and tofu. Drizzle the lemon-herb dressing over the top.

  • 6

    Garnish with additional fresh herbs if desired and serve warm.

Lemon-Herb Lentil Quinoa Bowl with Roasted Root Vegetables

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

Lemon-Herb Lentil Quinoa Bowl with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Lentil Quinoa Bowl with Roasted Root Vegetables

A vibrant bowl featuring hearty lentils and fluffy quinoa tossed with tender roasted root vegetables and chickpeas, accented by a zesty lemon-herb dressing and cubes of silken tofu that add a creamy texture. This dish is a comforting and nutritious blend of flavors and colors perfect for an energizing meal.

NUTRITION

586kcal
Protein
35g
Fat
12.3g
Carbs
90.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (92g)

1 cup Roasted Root Vegetables (150g)

1/4 cup Chickpeas (43g)

70g Extra-Firm Tofu

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Mint)

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped root vegetables (such as carrots, parsnips, and beets) lightly in olive oil, salt, and pepper, then roast them on a baking sheet for 20-25 minutes until tender.

  • 2

    In a small bowl, whisk together lemon juice, a drizzle of olive oil, chopped fresh herbs, salt, and pepper to create a zesty dressing.

  • 3

    Prepare the cooked lentils, quinoa, and chickpeas if not already done. Gently warm them if desired.

  • 4

    Cube the extra-firm tofu and lightly season with salt and pepper. Optionally, you can quickly pan-sear the tofu to add texture.

  • 5

    Assemble the bowl by layering the lentils, quinoa, roasted vegetables, chickpeas, and tofu. Drizzle the lemon-herb dressing over the top.

  • 6

    Garnish with additional fresh herbs if desired and serve warm.