Name: Lentil and Quinoa Bowl with Roasted Cauliflower and Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked Brown Lentils; 0.25 cup Cooked Quinoa; 1 cup Cauliflower florets; 0.5 cup Nonfat Greek Yogurt; 1 tablespoon Lemon Juice; 0.5 teaspoon Turmeric; 0.25 teaspoon Cumin

Lentil and Quinoa Bowl with Roasted Cauliflower and Yogurt Sauce

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

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Bowl with Roasted Cauliflower and Yogurt Sauce

Oven-roasted cauliflower florets seasoned with turmeric and cumin, served over a hearty lentil and quinoa base with a cooling, zesty yogurt drizzle.

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NUTRITION

Protein

31.8g

Fat

2.5g

Carbs

52g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

0.25 cup Cooked Quinoa

1 cup Cauliflower florets

0.5 cup Nonfat Greek Yogurt

1 tablespoon Lemon Juice

0.5 teaspoon Turmeric

0.25 teaspoon Cumin

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cauliflower florets with turmeric, cumin, and a pinch of sea salt until evenly coated.
3
Spread the cauliflower on the baking sheet and roast for 20 minutes until the edges are tender and slightly charred.
4
In a medium bowl, combine the warm cooked lentils and quinoa, fluffing them together with a fork.
5
In a small ramekin, whisk together the Greek yogurt and lemon juice until smooth and creamy.
6
Top the lentil and quinoa mixture with the roasted cauliflower.
7
Drizzle the zesty yogurt sauce over the bowl and serve immediately.