Hearty Lemon Herb Lentil and Quinoa Bowl with Roasted Vegetables

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

Hearty Lemon Herb Lentil and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lemon Herb Lentil and Quinoa Bowl with Roasted Vegetables

A wholesome bowl featuring tender lentils and quinoa as a hearty base, topped with perfectly roasted broccoli, carrot, and baked tofu. Finished with a bright lemon herb dressing, this bowl delivers a satisfying mix of textures and refreshing flavors ideal for a nutritious meal any time of day.

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NUTRITION

557kcal
Protein
36.5g
Fat
12.8g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (93g)

1 cup Roasted Broccoli (156g)

1 medium Roasted Carrot (61g)

100g Baked Firm Tofu

1 teaspoon Extra Virgin Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Fresh Herbs (Parsley & Thyme, 8g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the lentils if not pre-cooked, then cook until tender or use pre-cooked lentils.

  • 3

    Rinse quinoa and cook according to package instructions until fluffy.

  • 4

    Cut broccoli into florets and slice the carrot into sticks. Toss them in a small amount of olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until tender and slightly charred.

  • 5

    Press the tofu to remove excess moisture, then cut into cubes. Bake or pan-sear the tofu until golden on all sides, approximately 15 minutes in the oven (you can do this simultaneously with the vegetables).

  • 6

    In a small bowl, whisk together the remaining olive oil, lemon juice, and finely chopped fresh herbs to create the dressing.

  • 7

    Assemble the bowl by layering the cooked lentils and quinoa, then add the roasted vegetables and tofu on top.

  • 8

    Drizzle the lemon herb dressing over the bowl, toss lightly, and serve warm.

Hearty Lemon Herb Lentil and Quinoa Bowl with Roasted Vegetables

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

Hearty Lemon Herb Lentil and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lemon Herb Lentil and Quinoa Bowl with Roasted Vegetables

A wholesome bowl featuring tender lentils and quinoa as a hearty base, topped with perfectly roasted broccoli, carrot, and baked tofu. Finished with a bright lemon herb dressing, this bowl delivers a satisfying mix of textures and refreshing flavors ideal for a nutritious meal any time of day.

NUTRITION

557kcal
Protein
36.5g
Fat
12.8g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (93g)

1 cup Roasted Broccoli (156g)

1 medium Roasted Carrot (61g)

100g Baked Firm Tofu

1 teaspoon Extra Virgin Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Fresh Herbs (Parsley & Thyme, 8g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the lentils if not pre-cooked, then cook until tender or use pre-cooked lentils.

  • 3

    Rinse quinoa and cook according to package instructions until fluffy.

  • 4

    Cut broccoli into florets and slice the carrot into sticks. Toss them in a small amount of olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until tender and slightly charred.

  • 5

    Press the tofu to remove excess moisture, then cut into cubes. Bake or pan-sear the tofu until golden on all sides, approximately 15 minutes in the oven (you can do this simultaneously with the vegetables).

  • 6

    In a small bowl, whisk together the remaining olive oil, lemon juice, and finely chopped fresh herbs to create the dressing.

  • 7

    Assemble the bowl by layering the cooked lentils and quinoa, then add the roasted vegetables and tofu on top.

  • 8

    Drizzle the lemon herb dressing over the bowl, toss lightly, and serve warm.