Name: Lentil and Roasted Vegetable Bowl with Herbed Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup cooked lentils; 1/2 cup cooked quinoa; 1/2 medium zucchini, diced; 1/2 medium red bell pepper, diced; 1.5 teaspoons olive oil; 1 tablespoon lemon juice; 1 tablespoon fresh parsley, chopped

Lentil and Roasted Vegetable Bowl with Herbed Quinoa

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

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Bowl with Herbed Quinoa

Oven-roasted zucchini and bell peppers served over a bed of herbed quinoa and tender lentils, finished with a bright squeeze of lemon and fragrant fresh parsley.

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NUTRITION

Protein

14.9g

Fat

9.6g

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils

1/2 cup cooked quinoa

1/2 medium zucchini, diced

1/2 medium red bell pepper, diced

1.5 teaspoons olive oil

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Dice the zucchini and red bell pepper into uniform, bite-sized pieces.
3
Toss the diced vegetables on the baking sheet with half of the olive oil and a small pinch of sea salt.
4
Roast the vegetables for 18-20 minutes until they are tender and have developed a light golden char.
5
In a large mixing bowl, combine the cooked quinoa and lentils, warming them briefly if they were refrigerated.
6
Fold in the roasted vegetables, the remaining olive oil, lemon juice, and freshly chopped parsley.
7
Season the bowl with a crack of black pepper and serve while the vegetables are still warm.