Name: Hearty Lentil and Roasted Vegetable Bowl with Creamy Avocado Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked lentils (~300g); 0.5 medium red bell pepper, halved (~75g); 0.5 medium zucchini, halved (~90g); 0.25 medium red onion, quartered (~40g); 0.5 medium carrot, sliced (~35g); 0.33 medium ripe avocado (~67g); 0.25 cup non-fat Greek yogurt (~60g); 1 tablespoon lemon juice (~15g); 1 garlic clove, minced (~3g); 1 teaspoon olive oil (~4.5g); Salt & pepper to taste

Hearty Lentil and Roasted Vegetable Bowl with Creamy Avocado Dressing

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

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Bowl with Creamy Avocado Dressing

A nourishing bowl that combines tender, herbed lentils with a medley of roasted seasonal vegetables, all drizzled with a velvety avocado and Greek yogurt dressing. This dish offers a satisfying mix of textures and flavors, from the earthy lentils to the sweet, caramelized vegetables and the bright, creamy dressing—a comforting meal perfect for any time of the day.

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NUTRITION

Protein

37.8g

Fat

16g

Carbs

87.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked lentils (~300g)

0.5 medium red bell pepper, halved (~75g)

0.5 medium zucchini, halved (~90g)

0.25 medium red onion, quartered (~40g)

0.5 medium carrot, sliced (~35g)

0.33 medium ripe avocado (~67g)

0.25 cup non-fat Greek yogurt (~60g)

1 tablespoon lemon juice (~15g)

1 garlic clove, minced (~3g)

1 teaspoon olive oil (~4.5g)

Salt & pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Toss the halved red bell pepper, zucchini pieces, red onion wedges, and carrot slices with a teaspoon of olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
4
While the vegetables roast, prepare the creamy avocado dressing by placing the avocado, non-fat Greek yogurt, lemon juice, minced garlic, a pinch of salt, and pepper in a blender. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.
5
In a large bowl, combine the cooked lentils with the roasted vegetables.
6
Drizzle the avocado dressing over the lentil and vegetable mixture and gently toss to coat evenly.
7
Adjust seasoning with additional salt and pepper if desired, and serve warm or at room temperature.