Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

Oven-roasted lentils and quinoa tossed with charred broccoli and edamame, finished with a savory nutritional yeast dusting and a squeeze of fresh lemon for a zesty, toasted crunch.

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NUTRITION

446kcal
Protein
42.7g
Fat
6.1g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

0.5 cup shelled Edamame

3 tablespoons Nutritional Yeast

0.75 cup Broccoli florets

1.5 tablespoons cooked Quinoa

0.5 cup sliced Zucchini

1 tablespoon Lemon juice

0.5 teaspoon Garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    In a medium bowl, toss the cooked lentils, cooked quinoa, broccoli florets, and zucchini slices with garlic powder and a pinch of sea salt.

  • 3

    Spread the mixture in a single layer on the prepared baking sheet, ensuring it is not overcrowded.

  • 4

    Roast for 15 to 20 minutes, tossing halfway through, until the lentils are slightly crunchy and the vegetables are tender and charred.

  • 5

    While the vegetables roast, steam the shelled edamame in a small amount of water until bright green and tender, then drain.

  • 6

    Transfer the roasted lentil and vegetable mixture to a serving bowl and gently fold in the steamed edamame.

  • 7

    Sprinkle the entire bowl with nutritional yeast and drizzle with fresh lemon juice just before serving.

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

Oven-roasted lentils and quinoa tossed with charred broccoli and edamame, finished with a savory nutritional yeast dusting and a squeeze of fresh lemon for a zesty, toasted crunch.

NUTRITION

446kcal
Protein
42.7g
Fat
6.1g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

0.5 cup shelled Edamame

3 tablespoons Nutritional Yeast

0.75 cup Broccoli florets

1.5 tablespoons cooked Quinoa

0.5 cup sliced Zucchini

1 tablespoon Lemon juice

0.5 teaspoon Garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    In a medium bowl, toss the cooked lentils, cooked quinoa, broccoli florets, and zucchini slices with garlic powder and a pinch of sea salt.

  • 3

    Spread the mixture in a single layer on the prepared baking sheet, ensuring it is not overcrowded.

  • 4

    Roast for 15 to 20 minutes, tossing halfway through, until the lentils are slightly crunchy and the vegetables are tender and charred.

  • 5

    While the vegetables roast, steam the shelled edamame in a small amount of water until bright green and tender, then drain.

  • 6

    Transfer the roasted lentil and vegetable mixture to a serving bowl and gently fold in the steamed edamame.

  • 7

    Sprinkle the entire bowl with nutritional yeast and drizzle with fresh lemon juice just before serving.