Roasted Vegetable Quinoa Bowl

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

Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Bowl

A vibrant and satisfying bowl featuring a small portion of delicate quinoa paired with an abundance of roasted red bell peppers and zucchini, all finished with a drizzle of extra virgin olive oil. This dish offers a smooth blend of textures and flavors with succulent, roasted vegetables accented with simple seasonings, perfect for a light yet indulgent midday meal.

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NUTRITION

400kcal
Protein
2g
Fat
28g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1/4 cup cooked Quinoa

1 cup roasted Red Bell Peppers

1 cup roasted Zucchini

2 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Prepare the vegetables by cutting the red bell peppers and zucchini into bite-size pieces.

  • 3

    Toss the vegetables lightly with a small drizzle of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer.

  • 5

    Roast in the preheated oven for approximately 20-25 minutes or until tender and slightly caramelized.

  • 6

    While roasting, prepare 1/4 cup of cooked quinoa according to package instructions if not already prepared.

  • 7

    Once the vegetables are roasted, combine them with the cooked quinoa in a bowl.

  • 8

    Drizzle the remaining olive oil over the mixture and toss gently to coat.

  • 9

    Season with additional salt and pepper if desired, and serve immediately.

Roasted Vegetable Quinoa Bowl

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

Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Bowl

A vibrant and satisfying bowl featuring a small portion of delicate quinoa paired with an abundance of roasted red bell peppers and zucchini, all finished with a drizzle of extra virgin olive oil. This dish offers a smooth blend of textures and flavors with succulent, roasted vegetables accented with simple seasonings, perfect for a light yet indulgent midday meal.

NUTRITION

400kcal
Protein
2g
Fat
28g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1/4 cup cooked Quinoa

1 cup roasted Red Bell Peppers

1 cup roasted Zucchini

2 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Prepare the vegetables by cutting the red bell peppers and zucchini into bite-size pieces.

  • 3

    Toss the vegetables lightly with a small drizzle of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer.

  • 5

    Roast in the preheated oven for approximately 20-25 minutes or until tender and slightly caramelized.

  • 6

    While roasting, prepare 1/4 cup of cooked quinoa according to package instructions if not already prepared.

  • 7

    Once the vegetables are roasted, combine them with the cooked quinoa in a bowl.

  • 8

    Drizzle the remaining olive oil over the mixture and toss gently to coat.

  • 9

    Season with additional salt and pepper if desired, and serve immediately.