Crispy Lentil Quinoa Power Bowl

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

Crispy Lentil Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl

Savor the crunch and warmth of roasted lentils paired with fluffy quinoa, lightly crisped tofu, and fresh vegetables, all accented by a zesty lemon-olive oil dressing. This power bowl is as pleasing to the palate as it is to your nutrition goals.

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NUTRITION

557kcal
Protein
39.6g
Fat
15.8g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~92g)

1 cup cooked Lentils (~198g)

6 oz Extra-Firm Tofu (~170g)

1 cup fresh Spinach (~30g)

1/2 cup diced Red Bell Pepper (~75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

Spices: Cumin, Paprika, Salt, and Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain cooked lentils, then toss them with a pinch of cumin, paprika, salt, and pepper.

  • 2

    Spread the lentils on a baking sheet lined with parchment paper and roast for 20-25 minutes until they become crispy, stirring halfway through.

  • 3

    While the lentils are roasting, press the extra-firm tofu to remove excess moisture and cut it into cubes. In a non-stick pan, heat the olive oil over medium heat and pan-fry the tofu cubes until golden and slightly crispy on all sides.

  • 4

    Prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a large bowl, combine the quinoa, roasted lentils, and crispy tofu. Add the spinach and diced red bell pepper.

  • 6

    Drizzle the lemon juice over the mixture and toss gently to combine all flavors. Adjust seasonings with additional salt and pepper if desired.

  • 7

    Serve warm and enjoy your nutrient-packed power bowl.

Crispy Lentil Quinoa Power Bowl

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

Crispy Lentil Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl

Savor the crunch and warmth of roasted lentils paired with fluffy quinoa, lightly crisped tofu, and fresh vegetables, all accented by a zesty lemon-olive oil dressing. This power bowl is as pleasing to the palate as it is to your nutrition goals.

NUTRITION

557kcal
Protein
39.6g
Fat
15.8g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~92g)

1 cup cooked Lentils (~198g)

6 oz Extra-Firm Tofu (~170g)

1 cup fresh Spinach (~30g)

1/2 cup diced Red Bell Pepper (~75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

Spices: Cumin, Paprika, Salt, and Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain cooked lentils, then toss them with a pinch of cumin, paprika, salt, and pepper.

  • 2

    Spread the lentils on a baking sheet lined with parchment paper and roast for 20-25 minutes until they become crispy, stirring halfway through.

  • 3

    While the lentils are roasting, press the extra-firm tofu to remove excess moisture and cut it into cubes. In a non-stick pan, heat the olive oil over medium heat and pan-fry the tofu cubes until golden and slightly crispy on all sides.

  • 4

    Prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a large bowl, combine the quinoa, roasted lentils, and crispy tofu. Add the spinach and diced red bell pepper.

  • 6

    Drizzle the lemon juice over the mixture and toss gently to combine all flavors. Adjust seasonings with additional salt and pepper if desired.

  • 7

    Serve warm and enjoy your nutrient-packed power bowl.