Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potatoes

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

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potatoes

A vibrant and satisfying power bowl featuring crunchy toasted lentils, fluffy quinoa, and perfectly roasted sweet potatoes, all topped with crispy extra firm tofu. Balanced with aromatic spices and a drizzle of olive oil, each bite delivers a delightful mix of textures and nourishing flavors ideal for a wholesome meal.

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NUTRITION

568kcal
Protein
31.5g
Fat
14g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (174g)

0.5 cup Cooked Quinoa (93g)

1 small Roasted Sweet Potato (150g)

150g Extra Firm Tofu

1 tsp Olive Oil

Spices (Paprika, Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Dice the sweet potato into cubes and toss with half of the olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, pat the tofu dry and cut it into cubes. Toss the tofu with a pinch of paprika, garlic powder, salt, and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and sauté until all sides are golden and crispy, about 6-8 minutes.

  • 6

    In a bowl, combine the cooked lentils and quinoa. For extra crunch, you can toast the lentils lightly in a dry pan over medium heat for 2-3 minutes.

  • 7

    Assemble the bowl by layering the lentil-quinoa mix, then the roasted sweet potatoes, and finally the crispy tofu on top. Sprinkle additional spices if desired.

  • 8

    Serve warm and enjoy your nutrient-packed power bowl.

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potatoes

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

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Sweet Potatoes

A vibrant and satisfying power bowl featuring crunchy toasted lentils, fluffy quinoa, and perfectly roasted sweet potatoes, all topped with crispy extra firm tofu. Balanced with aromatic spices and a drizzle of olive oil, each bite delivers a delightful mix of textures and nourishing flavors ideal for a wholesome meal.

NUTRITION

568kcal
Protein
31.5g
Fat
14g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (174g)

0.5 cup Cooked Quinoa (93g)

1 small Roasted Sweet Potato (150g)

150g Extra Firm Tofu

1 tsp Olive Oil

Spices (Paprika, Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Dice the sweet potato into cubes and toss with half of the olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, pat the tofu dry and cut it into cubes. Toss the tofu with a pinch of paprika, garlic powder, salt, and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and sauté until all sides are golden and crispy, about 6-8 minutes.

  • 6

    In a bowl, combine the cooked lentils and quinoa. For extra crunch, you can toast the lentils lightly in a dry pan over medium heat for 2-3 minutes.

  • 7

    Assemble the bowl by layering the lentil-quinoa mix, then the roasted sweet potatoes, and finally the crispy tofu on top. Sprinkle additional spices if desired.

  • 8

    Serve warm and enjoy your nutrient-packed power bowl.