Name: Roasted Vegetable Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 45g Cooked Quinoa; 40g Red Bell Pepper, diced; 50g Zucchini, sliced; 1.5 tbsp Extra Virgin Olive Oil; 1 tsp Lemon Juice; Pinch of Dried Oregano; Pinch of Sea Salt and Black Pepper

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Bowl

Oven-roasted zucchini and bell peppers tossed with fluffy quinoa and a zesty lemon-olive oil dressing, finished with a touch of fragrant dried oregano.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

Fat

21.4g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

45g Cooked Quinoa

40g Red Bell Pepper, diced

50g Zucchini, sliced

1.5 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Pinch of Dried Oregano

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Place the diced red bell pepper and sliced zucchini on the baking sheet.
3
Drizzle the vegetables with half a tablespoon of olive oil and season with dried oregano, salt, and pepper.
4
Roast in the oven for 15-20 minutes until the vegetables are tender and slightly caramelized.
5
While the vegetables roast, whisk the remaining tablespoon of olive oil with the lemon juice in a small bowl to create the dressing.
6
Place the cooked quinoa in a serving bowl and top with the warm roasted vegetables.
7
Drizzle the lemon-olive oil dressing over the bowl and toss gently before serving.