Hearty Lentil and Quinoa Bowl with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Quinoa Bowl with Crispy Roasted Vegetables

A nourishing bowl bursting with textures and flavors, featuring tender quinoa and lentils as the hearty base, complemented by crispy roasted chickpeas and vibrant, caramelized vegetables. Topped with a sprinkle of tangy feta and fluffy egg whites, this dish delivers a satisfying balance of earthy, savory, and bright notes in every bite.

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NUTRITION

528kcal
Protein
32.7g
Fat
13g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

3/4 cup cooked lentils

1/4 cup roasted chickpeas

0.75 oz crumbled feta cheese

1 cup mixed roasted vegetables

1 tsp olive oil

2 egg whites

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss your mixed vegetables (such as bell pepper, zucchini, and red onion) with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, prepare the quinoa and lentils according to package instructions if not already cooked. Aim for 1/2 cup of cooked quinoa and 3/4 cup of cooked lentils per serving.

  • 4

    For added crunch, roast canned or pre-cooked chickpeas. Toss them lightly with your favorite seasonings and roast in the oven for 15 minutes until crispy.

  • 5

    Lightly scramble the egg whites in a non-stick pan until just set.

  • 6

    Assemble the bowl by layering the cooked quinoa and lentils. Top with the roasted vegetables, crispy chickpeas, and scrambled egg whites.

  • 7

    Finish by sprinkling crumbled feta cheese over the top. Serve warm.

Hearty Lentil and Quinoa Bowl with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Quinoa Bowl with Crispy Roasted Vegetables

A nourishing bowl bursting with textures and flavors, featuring tender quinoa and lentils as the hearty base, complemented by crispy roasted chickpeas and vibrant, caramelized vegetables. Topped with a sprinkle of tangy feta and fluffy egg whites, this dish delivers a satisfying balance of earthy, savory, and bright notes in every bite.

NUTRITION

528kcal
Protein
32.7g
Fat
13g
Carbs
70.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

3/4 cup cooked lentils

1/4 cup roasted chickpeas

0.75 oz crumbled feta cheese

1 cup mixed roasted vegetables

1 tsp olive oil

2 egg whites

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss your mixed vegetables (such as bell pepper, zucchini, and red onion) with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, prepare the quinoa and lentils according to package instructions if not already cooked. Aim for 1/2 cup of cooked quinoa and 3/4 cup of cooked lentils per serving.

  • 4

    For added crunch, roast canned or pre-cooked chickpeas. Toss them lightly with your favorite seasonings and roast in the oven for 15 minutes until crispy.

  • 5

    Lightly scramble the egg whites in a non-stick pan until just set.

  • 6

    Assemble the bowl by layering the cooked quinoa and lentils. Top with the roasted vegetables, crispy chickpeas, and scrambled egg whites.

  • 7

    Finish by sprinkling crumbled feta cheese over the top. Serve warm.