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

Enjoy a vibrant and nourishing power bowl featuring fluffy quinoa and hearty lentils, enhanced by crispy roasted chickpeas and firm tofu, all tossed with fresh spinach and creamy avocado. A blend of warm spices ties this balanced bowl together, offering a delicious mix of textures and flavors perfect for a satisfying meal any time of day.

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NUTRITION

578kcal
Protein
35.9g
Fat
21.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa (~93g)

0.5 cup Cooked Lentils (~100g)

0.25 cup Roasted Chickpeas (~40g)

6 ounces Firm Tofu (~170g)

0.25 fruit Avocado (~50g)

1 cup Fresh Spinach (~30g)

2 tsp Spice Mix (Cumin, Paprika, Salt, Pepper)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. In a small bowl, toss chickpeas with olive oil and the spice mix. Spread them on a baking sheet in a single layer and roast for 20-25 minutes until crispy, stirring halfway.

  • 2

    While chickpeas roast, prepare the quinoa and lentils if not already cooked. Warm the firm tofu by lightly pan-searing it in a non-stick skillet until golden on all sides.

  • 3

    In a large bowl, combine the cooked quinoa, lentils, roasted tofu, and fresh spinach.

  • 4

    Slice the avocado and gently fold it into the bowl along with the crispy chickpeas.

  • 5

    Drizzle any remaining spices if desired and give the bowl a final toss. Serve warm or at room temperature.

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

Enjoy a vibrant and nourishing power bowl featuring fluffy quinoa and hearty lentils, enhanced by crispy roasted chickpeas and firm tofu, all tossed with fresh spinach and creamy avocado. A blend of warm spices ties this balanced bowl together, offering a delicious mix of textures and flavors perfect for a satisfying meal any time of day.

NUTRITION

578kcal
Protein
35.9g
Fat
21.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Quinoa (~93g)

0.5 cup Cooked Lentils (~100g)

0.25 cup Roasted Chickpeas (~40g)

6 ounces Firm Tofu (~170g)

0.25 fruit Avocado (~50g)

1 cup Fresh Spinach (~30g)

2 tsp Spice Mix (Cumin, Paprika, Salt, Pepper)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. In a small bowl, toss chickpeas with olive oil and the spice mix. Spread them on a baking sheet in a single layer and roast for 20-25 minutes until crispy, stirring halfway.

  • 2

    While chickpeas roast, prepare the quinoa and lentils if not already cooked. Warm the firm tofu by lightly pan-searing it in a non-stick skillet until golden on all sides.

  • 3

    In a large bowl, combine the cooked quinoa, lentils, roasted tofu, and fresh spinach.

  • 4

    Slice the avocado and gently fold it into the bowl along with the crispy chickpeas.

  • 5

    Drizzle any remaining spices if desired and give the bowl a final toss. Serve warm or at room temperature.