YOUR SOLIN GENERATED RECIPE
Crispy Lentil Quinoa Bowl with Roasted Vegetables
Pan-seared lentils and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a creamy lemon-tahini drizzle and toasted cumin.
INGREDIENTS
0.5 cup Cooked Quinoa
0.4 cup Cooked Lentils
100 grams Zucchini
50 grams Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
2 teaspoons Tahini
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the zucchini and red bell pepper into bite-sized pieces and toss with one teaspoon of olive oil and a pinch of salt.
Spread the vegetables on the baking sheet and roast for 20 minutes until tender and slightly browned.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the cooked lentils and a dash of cumin to the skillet, sautéing for 5-7 minutes until the skins become slightly crisp.
Place the warm cooked quinoa in a bowl and top with the roasted vegetables and crispy lentils.
Whisk the tahini and lemon juice together with a teaspoon of warm water to create a smooth sauce.
Drizzle the tahini dressing over the bowl and serve immediately.