Lentil and Roasted Vegetable Protein Bowl

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

Lentil and Roasted Vegetable Protein Bowl

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Protein Bowl

Tender roasted vegetables and hearty lentils served over a bed of fluffy quinoa, finished with a dollop of creamy lemon yogurt for a bright, savory finish.

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NUTRITION

927kcal
Protein
46.1g
Fat
26.8g
Carbs
135.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Green lentils

0.25 cup Quinoa

1 medium Sweet potato

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 cup Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tbsp Hemp seeds

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes and chop the red bell pepper into bite-sized pieces.

  • 3

    Place the sweet potato, bell pepper, and broccoli florets on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

  • 4

    Toss the vegetables to coat evenly and roast for 25 to 30 minutes until the sweet potatoes are fork-tender and slightly caramelized.

  • 5

    While the vegetables roast, rinse the lentils and quinoa; cook the lentils in boiling water for 18-20 minutes and the quinoa for 12-15 minutes until tender, then drain any excess water.

  • 6

    In a small bowl, whisk together the Greek yogurt and fresh lemon juice until smooth.

  • 7

    Divide the cooked quinoa and lentils between two bowls, top with the roasted vegetables, drizzle with the lemon yogurt, and sprinkle with hemp seeds.

Lentil and Roasted Vegetable Protein Bowl

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

Lentil and Roasted Vegetable Protein Bowl

YOUR SOLIN GENERATED RECIPE

Lentil and Roasted Vegetable Protein Bowl

Tender roasted vegetables and hearty lentils served over a bed of fluffy quinoa, finished with a dollop of creamy lemon yogurt for a bright, savory finish.

NUTRITION

927kcal
Protein
46.1g
Fat
26.8g
Carbs
135.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Green lentils

0.25 cup Quinoa

1 medium Sweet potato

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 cup Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tbsp Hemp seeds

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes and chop the red bell pepper into bite-sized pieces.

  • 3

    Place the sweet potato, bell pepper, and broccoli florets on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

  • 4

    Toss the vegetables to coat evenly and roast for 25 to 30 minutes until the sweet potatoes are fork-tender and slightly caramelized.

  • 5

    While the vegetables roast, rinse the lentils and quinoa; cook the lentils in boiling water for 18-20 minutes and the quinoa for 12-15 minutes until tender, then drain any excess water.

  • 6

    In a small bowl, whisk together the Greek yogurt and fresh lemon juice until smooth.

  • 7

    Divide the cooked quinoa and lentils between two bowls, top with the roasted vegetables, drizzle with the lemon yogurt, and sprinkle with hemp seeds.