Hearty Lentil and Roasted Vegetable Quinoa Bowl

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

Hearty Lentil and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Quinoa Bowl

Enjoy a nourishing bowl that’s both hearty and vibrant, combining nutty quinoa, protein-packed lentils, and perfectly roasted vegetables with a tender slice of grilled chicken breast, all nestled over a bed of fresh baby spinach. This bowl is as visually appealing as it is flavorful, with each bite offering a mix of textures and a bright, savory finish.

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NUTRITION

452kcal
Protein
40.9g
Fat
10g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~93g)

1/2 cup cooked green lentils (~100g)

1 cup mixed roasted vegetables (~100g)

1 cup fresh baby spinach

3 oz grilled chicken breast (~85g)

1 tsp olive oil

Seasonings to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F to roast the vegetables.

  • 2

    Chop bell pepper, zucchini, and red onion into even pieces, then toss with olive oil, salt, and pepper.

  • 3

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

  • 4

    While vegetables roast, grill the chicken breast seasoned with salt, pepper, and a squeeze of lemon juice over medium-high heat until fully cooked (about 6-8 minutes per side).

  • 5

    Prepare quinoa and lentils in advance or use pre-cooked versions. Warm them slightly if needed.

  • 6

    In a bowl, layer the quinoa and lentils as the base, then add the roasted vegetables on top.

  • 7

    Slice the grilled chicken breast into strips and place over the vegetables.

  • 8

    Finish by adding a handful of fresh baby spinach and an extra drizzle of lemon juice or your preferred seasoning.

  • 9

    Toss gently if desired, and serve warm.

Hearty Lentil and Roasted Vegetable Quinoa Bowl

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

Hearty Lentil and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Quinoa Bowl

Enjoy a nourishing bowl that’s both hearty and vibrant, combining nutty quinoa, protein-packed lentils, and perfectly roasted vegetables with a tender slice of grilled chicken breast, all nestled over a bed of fresh baby spinach. This bowl is as visually appealing as it is flavorful, with each bite offering a mix of textures and a bright, savory finish.

NUTRITION

452kcal
Protein
40.9g
Fat
10g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~93g)

1/2 cup cooked green lentils (~100g)

1 cup mixed roasted vegetables (~100g)

1 cup fresh baby spinach

3 oz grilled chicken breast (~85g)

1 tsp olive oil

Seasonings to taste

PREPARATION

  • 1

    Preheat the oven to 425°F to roast the vegetables.

  • 2

    Chop bell pepper, zucchini, and red onion into even pieces, then toss with olive oil, salt, and pepper.

  • 3

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

  • 4

    While vegetables roast, grill the chicken breast seasoned with salt, pepper, and a squeeze of lemon juice over medium-high heat until fully cooked (about 6-8 minutes per side).

  • 5

    Prepare quinoa and lentils in advance or use pre-cooked versions. Warm them slightly if needed.

  • 6

    In a bowl, layer the quinoa and lentils as the base, then add the roasted vegetables on top.

  • 7

    Slice the grilled chicken breast into strips and place over the vegetables.

  • 8

    Finish by adding a handful of fresh baby spinach and an extra drizzle of lemon juice or your preferred seasoning.

  • 9

    Toss gently if desired, and serve warm.