YOUR SOLIN GENERATED RECIPE
Quinoa-Lentil Power Bowl with Roasted Chickpeas
Enjoy a vibrant bowl of wholesome quinoa and lentils, topped with crunchy roasted chickpeas, fresh spinach, juicy cherry tomatoes, and grilled extra-firm tofu. This power bowl offers a delightful mix of textures and flavors, making it a satisfying and energizing meal.
INGREDIENTS
0.5 cup cooked Quinoa (93g)
0.5 cup cooked Lentils (99g)
0.5 cup roasted Chickpeas (82g)
1 cup fresh Spinach (30g)
0.5 cup Cherry Tomatoes (75g)
75g Grilled Extra-Firm Tofu
PREPARATION
Preheat your oven to 400°F for roasting the chickpeas.
Rinse and drain a can of chickpeas, then pat dry. Toss them with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika or cumin). Spread evenly on a baking sheet and roast for about 20-25 minutes until crunchy.
While the chickpeas are roasting, prepare the quinoa and lentils according to package instructions if not pre-cooked.
Slice the extra-firm tofu into cubes and grill or pan-sear until lightly browned on all sides.
Assemble your bowl by layering cooked quinoa, lentils, and placing roasted chickpeas on top.
Add a handful of fresh spinach and halved cherry tomatoes.
Top with grilled tofu and serve warm. Enjoy your nutrient-packed power bowl!