Crispy Spiced Lentil and Quinoa Power Bowl

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

Crispy Spiced Lentil and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Lentil and Quinoa Power Bowl

A hearty and vibrant power bowl featuring fluffy quinoa, tender lentils, and crispy spiced tofu tossed with fresh baby spinach and colorful red bell pepper. This delightful bowl is perfectly seasoned with cumin and paprika, then finished with a drizzle of olive oil for a satisfying crunch and richness—a balanced meal ideal for fueling your day.

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NUTRITION

514kcal
Protein
36.3g
Fat
13.4g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (92g)

100g Extra-Firm Tofu

1 cup Baby Spinach (30g)

1/2 medium Red Bell Pepper (75g)

1 teaspoon Olive Oil (5g)

1/2 teaspoon Ground Cumin

1/2 teaspoon Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick pan on medium heat and add the diced tofu. Sprinkle with salt, pepper, cumin, and paprika.

  • 2

    Cook the tofu for about 5-7 minutes on each side until it becomes crispy and golden.

  • 3

    While the tofu is cooking, warm the cooked lentils and quinoa in a small pot over low heat or in the microwave.

  • 4

    In a large bowl, combine the lentils, quinoa, and baby spinach. Add the chopped red bell pepper.

  • 5

    Once the tofu is crispy, gently add it to the bowl. Drizzle olive oil over the top and toss everything to combine.

  • 6

    Adjust seasoning with additional salt, pepper, or spices if desired before serving warm.

Crispy Spiced Lentil and Quinoa Power Bowl

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

Crispy Spiced Lentil and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Lentil and Quinoa Power Bowl

A hearty and vibrant power bowl featuring fluffy quinoa, tender lentils, and crispy spiced tofu tossed with fresh baby spinach and colorful red bell pepper. This delightful bowl is perfectly seasoned with cumin and paprika, then finished with a drizzle of olive oil for a satisfying crunch and richness—a balanced meal ideal for fueling your day.

NUTRITION

514kcal
Protein
36.3g
Fat
13.4g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (92g)

100g Extra-Firm Tofu

1 cup Baby Spinach (30g)

1/2 medium Red Bell Pepper (75g)

1 teaspoon Olive Oil (5g)

1/2 teaspoon Ground Cumin

1/2 teaspoon Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick pan on medium heat and add the diced tofu. Sprinkle with salt, pepper, cumin, and paprika.

  • 2

    Cook the tofu for about 5-7 minutes on each side until it becomes crispy and golden.

  • 3

    While the tofu is cooking, warm the cooked lentils and quinoa in a small pot over low heat or in the microwave.

  • 4

    In a large bowl, combine the lentils, quinoa, and baby spinach. Add the chopped red bell pepper.

  • 5

    Once the tofu is crispy, gently add it to the bowl. Drizzle olive oil over the top and toss everything to combine.

  • 6

    Adjust seasoning with additional salt, pepper, or spices if desired before serving warm.