Crispy Lentil and Roasted Vegetable Bowl

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

Crispy Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring tender cooked lentils paired with crispy roasted tofu and lightly charred red bell pepper and zucchini. This vegan dish bursts with hearty textures and a warming blend of smoky paprika and zesty lemon, providing a delicious, balanced meal that fits your strict macro and calorie needs.

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NUTRITION

182kcal
Protein
15.7g
Fat
3.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup (100g) Cooked Lentils

50g Extra Firm Tofu, cubed

30g Red Bell Pepper, roasted

20g Zucchini, roasted

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Sea Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press and cube the extra firm tofu. In a bowl, toss the tofu with a drizzle of lemon juice, garlic powder, smoked paprika, salt, and black pepper.

  • 3

    Spread the tofu on a small baking sheet lined with parchment paper and roast for 15-20 minutes until lightly crispy, flipping halfway through.

  • 4

    At the same time, roast the red bell pepper and zucchini. Toss the vegetables lightly in a bit of lemon juice, salt, and pepper, then place on another baking sheet and roast for about 10-12 minutes.

  • 5

    Once tofu and vegetables are roasted, combine them gently with the cooked lentils in a bowl.

  • 6

    Drizzle with additional lemon juice if desired, toss lightly, and serve warm.

Crispy Lentil and Roasted Vegetable Bowl

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

Crispy Lentil and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring tender cooked lentils paired with crispy roasted tofu and lightly charred red bell pepper and zucchini. This vegan dish bursts with hearty textures and a warming blend of smoky paprika and zesty lemon, providing a delicious, balanced meal that fits your strict macro and calorie needs.

NUTRITION

182kcal
Protein
15.7g
Fat
3.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup (100g) Cooked Lentils

50g Extra Firm Tofu, cubed

30g Red Bell Pepper, roasted

20g Zucchini, roasted

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press and cube the extra firm tofu. In a bowl, toss the tofu with a drizzle of lemon juice, garlic powder, smoked paprika, salt, and black pepper.

  • 3

    Spread the tofu on a small baking sheet lined with parchment paper and roast for 15-20 minutes until lightly crispy, flipping halfway through.

  • 4

    At the same time, roast the red bell pepper and zucchini. Toss the vegetables lightly in a bit of lemon juice, salt, and pepper, then place on another baking sheet and roast for about 10-12 minutes.

  • 5

    Once tofu and vegetables are roasted, combine them gently with the cooked lentils in a bowl.

  • 6

    Drizzle with additional lemon juice if desired, toss lightly, and serve warm.