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

A nourishing bowl featuring a balanced mix of tender lentils, crispy roasted chickpeas, marinated firm tofu, and an assortment of vibrant roasted vegetables. This dish delivers a satisfying texture with a hearty, savory flavor profile perfect for a wholesome meal any time of day.

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NUTRITION

527kcal
Protein
35.2g
Fat
11.5g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

3 ounces Firm Tofu (85g)

1/2 cup Roasted Chickpeas (82g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1 small Carrot (50g)

1 tsp Olive Oil (5g)

Seasonings (Salt, Pepper, Cumin, Smoked Paprika) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting the red bell pepper into strips, zucchini into half-moons, and carrot into thin rounds.

  • 3

    In a large bowl, toss the vegetables and chickpeas with olive oil, salt, pepper, a pinch of cumin, and smoked paprika.

  • 4

    Spread the vegetables and chickpeas on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 5

    Meanwhile, drain the firm tofu and cut it into cubes. Season the tofu lightly with salt and pepper.

  • 6

    In a non-stick skillet over medium heat, sear the tofu cubes until golden on all sides, about 6-8 minutes.

  • 7

    Assemble your bowl by placing the cooked lentils as the base, then layering the roasted vegetables, chickpeas, and seared tofu on top.

  • 8

    Finish with an additional sprinkle of your favorite seasonings if desired and serve warm.

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

A nourishing bowl featuring a balanced mix of tender lentils, crispy roasted chickpeas, marinated firm tofu, and an assortment of vibrant roasted vegetables. This dish delivers a satisfying texture with a hearty, savory flavor profile perfect for a wholesome meal any time of day.

NUTRITION

527kcal
Protein
35.2g
Fat
11.5g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

3 ounces Firm Tofu (85g)

1/2 cup Roasted Chickpeas (82g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1 small Carrot (50g)

1 tsp Olive Oil (5g)

Seasonings (Salt, Pepper, Cumin, Smoked Paprika) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting the red bell pepper into strips, zucchini into half-moons, and carrot into thin rounds.

  • 3

    In a large bowl, toss the vegetables and chickpeas with olive oil, salt, pepper, a pinch of cumin, and smoked paprika.

  • 4

    Spread the vegetables and chickpeas on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 5

    Meanwhile, drain the firm tofu and cut it into cubes. Season the tofu lightly with salt and pepper.

  • 6

    In a non-stick skillet over medium heat, sear the tofu cubes until golden on all sides, about 6-8 minutes.

  • 7

    Assemble your bowl by placing the cooked lentils as the base, then layering the roasted vegetables, chickpeas, and seared tofu on top.

  • 8

    Finish with an additional sprinkle of your favorite seasonings if desired and serve warm.