Warm Lentil and Roasted Vegetable Bowl with Creamy Tahini Dressing

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

Warm Lentil and Roasted Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Warm Lentil and Roasted Vegetable Bowl with Creamy Tahini Dressing

Savor a nourishing bowl featuring tender lentils paired with hearty roasted vegetables, including sweet potato and red bell pepper, tossed with fresh baby spinach and finished with a drizzle of light, creamy tahini dressing. This vibrant dish is as comforting as it is wholesome, delivering a delightful balance of earthiness and tangy creaminess.

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NUTRITION

570kcal
Protein
33.7g
Fat
8g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Lentils (248g)

0.5 cup Roasted Chickpeas (82g)

0.5 medium Roasted Sweet Potato (70g)

1 medium Roasted Red Bell Pepper (119g)

1 cup Baby Spinach (30g)

0.5 tbsp Tahini (7g)

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PREPARATION

  • 1

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

  • 2

    Toss diced sweet potato and red bell pepper with a drizzle of olive oil, salt, and pepper; spread on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, warm the cooked lentils gently in a pan over medium heat with a pinch of salt and any preferred herbs to enhance flavor.

  • 4

    Lightly season the chickpeas and, if desired, place them in the oven for the last 10 minutes with the vegetables to achieve a roasted texture.

  • 5

    Assemble the bowl by layering the warm lentils, roasted sweet potato, red bell pepper, and fresh baby spinach.

  • 6

    Mix the tahini with a splash of water and lemon juice to thin it out, creating a smooth, creamy dressing, then drizzle lightly over the bowl.

  • 7

    Serve warm and enjoy this hearty, nutrient-packed meal.

Warm Lentil and Roasted Vegetable Bowl with Creamy Tahini Dressing

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

Warm Lentil and Roasted Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Warm Lentil and Roasted Vegetable Bowl with Creamy Tahini Dressing

Savor a nourishing bowl featuring tender lentils paired with hearty roasted vegetables, including sweet potato and red bell pepper, tossed with fresh baby spinach and finished with a drizzle of light, creamy tahini dressing. This vibrant dish is as comforting as it is wholesome, delivering a delightful balance of earthiness and tangy creaminess.

NUTRITION

570kcal
Protein
33.7g
Fat
8g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Lentils (248g)

0.5 cup Roasted Chickpeas (82g)

0.5 medium Roasted Sweet Potato (70g)

1 medium Roasted Red Bell Pepper (119g)

1 cup Baby Spinach (30g)

0.5 tbsp Tahini (7g)

PREPARATION

  • 1

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

  • 2

    Toss diced sweet potato and red bell pepper with a drizzle of olive oil, salt, and pepper; spread on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, warm the cooked lentils gently in a pan over medium heat with a pinch of salt and any preferred herbs to enhance flavor.

  • 4

    Lightly season the chickpeas and, if desired, place them in the oven for the last 10 minutes with the vegetables to achieve a roasted texture.

  • 5

    Assemble the bowl by layering the warm lentils, roasted sweet potato, red bell pepper, and fresh baby spinach.

  • 6

    Mix the tahini with a splash of water and lemon juice to thin it out, creating a smooth, creamy dressing, then drizzle lightly over the bowl.

  • 7

    Serve warm and enjoy this hearty, nutrient-packed meal.