Hearty Lentil and Roasted Vegetable Power Bowl with Toasted Pumpkin Seeds

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

Hearty Lentil and Roasted Vegetable Power Bowl with Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Power Bowl with Toasted Pumpkin Seeds

Enjoy a nourishing bowl filled with hearty lentils, beautifully roasted seasonal vegetables, crunchy toasted pumpkin seeds, and a perfectly poached egg drizzled with a hint of lemon for a burst of freshness. This vibrant power bowl is a delightful blend of textures and flavors, designed to fuel your day.

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NUTRITION

565kcal
Protein
33.1g
Fat
23.7g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1 cup Mixed Roasted Vegetables (150g)

1 oz Toasted Pumpkin Seeds (28g)

1 large Poached Egg (50g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the chopped carrots, zucchini, and red bell pepper with a teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare 1 cup of cooked lentils. If using canned lentils, rinse them well; if cooking from dry, follow package instructions until tender.

  • 3

    Prepare a poached egg by bringing a pot of water to a gentle simmer, adding a splash of vinegar, swirling the water, and gently sliding the egg into the water for about 3-4 minutes until the white sets but the yolk remains runny.

  • 4

    Once the vegetables are roasted, assemble the bowl by layering the lentils and roasted vegetables. Sprinkle the toasted pumpkin seeds on top.

  • 5

    Drizzle with lemon juice and add salt and pepper to taste. Finally, gently place the poached egg on top of the bowl.

  • 6

    Enjoy your hearty, nutrient-packed power bowl!

Hearty Lentil and Roasted Vegetable Power Bowl with Toasted Pumpkin Seeds

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

Hearty Lentil and Roasted Vegetable Power Bowl with Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Power Bowl with Toasted Pumpkin Seeds

Enjoy a nourishing bowl filled with hearty lentils, beautifully roasted seasonal vegetables, crunchy toasted pumpkin seeds, and a perfectly poached egg drizzled with a hint of lemon for a burst of freshness. This vibrant power bowl is a delightful blend of textures and flavors, designed to fuel your day.

NUTRITION

565kcal
Protein
33.1g
Fat
23.7g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1 cup Mixed Roasted Vegetables (150g)

1 oz Toasted Pumpkin Seeds (28g)

1 large Poached Egg (50g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the chopped carrots, zucchini, and red bell pepper with a teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare 1 cup of cooked lentils. If using canned lentils, rinse them well; if cooking from dry, follow package instructions until tender.

  • 3

    Prepare a poached egg by bringing a pot of water to a gentle simmer, adding a splash of vinegar, swirling the water, and gently sliding the egg into the water for about 3-4 minutes until the white sets but the yolk remains runny.

  • 4

    Once the vegetables are roasted, assemble the bowl by layering the lentils and roasted vegetables. Sprinkle the toasted pumpkin seeds on top.

  • 5

    Drizzle with lemon juice and add salt and pepper to taste. Finally, gently place the poached egg on top of the bowl.

  • 6

    Enjoy your hearty, nutrient-packed power bowl!