Lentil and Chickpea Protein Bowl with Roasted Zucchini and Tomatoes

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

Lentil and Chickpea Protein Bowl with Roasted Zucchini and Tomatoes

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Bowl with Roasted Zucchini and Tomatoes

Savor a well-balanced bowl featuring a medley of roasted zucchini and cherry tomatoes atop a hearty base of seasoned lentils, chickpeas, and black beans. Crisp tofu cubes and fluffy egg whites add an extra protein punch, while a warm low-carb tortilla on the side rounds out this satisfying, nutrient-rich dinner.

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NUTRITION

572kcal
Protein
49.2g
Fat
11.2g
Carbs
74.6g

SERVINGS

1 serving

INGREDIENTS

100g Firm Tofu

1/2 cup Cooked Lentils

1/2 cup Cooked Chickpeas

1/4 cup Cooked Black Beans

1/2 cup Egg Whites

1 medium Zucchini

1 cup Cherry Tomatoes

1 Low Carb Tortilla

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the zucchini into rounds or half-moons and halve the cherry tomatoes. Toss them lightly in a drizzle of olive oil, salt, and pepper.

  • 2

    Spread the zucchini and tomatoes on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, press the tofu lightly and cut into cubes. In a non-stick skillet over medium heat, sauté the tofu cubes until they are golden on all sides. Remove and set aside.

  • 4

    In the same skillet, pour the egg whites and scramble lightly until just set. They should remain soft; remove once cooked.

  • 5

    In a bowl, combine the cooked lentils, chickpeas, and black beans. Gently mix in the roasted vegetables, sautéed tofu, and scrambled egg whites. Season with your preferred herbs and spices.

  • 6

    Serve the protein bowl warm with a side of the low carb tortilla. Enjoy the combination of textures and flavors in this balanced, nutrient-rich meal.

Lentil and Chickpea Protein Bowl with Roasted Zucchini and Tomatoes

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

Lentil and Chickpea Protein Bowl with Roasted Zucchini and Tomatoes

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Bowl with Roasted Zucchini and Tomatoes

Savor a well-balanced bowl featuring a medley of roasted zucchini and cherry tomatoes atop a hearty base of seasoned lentils, chickpeas, and black beans. Crisp tofu cubes and fluffy egg whites add an extra protein punch, while a warm low-carb tortilla on the side rounds out this satisfying, nutrient-rich dinner.

NUTRITION

572kcal
Protein
49.2g
Fat
11.2g
Carbs
74.6g

SERVINGS

1 serving

INGREDIENTS

100g Firm Tofu

1/2 cup Cooked Lentils

1/2 cup Cooked Chickpeas

1/4 cup Cooked Black Beans

1/2 cup Egg Whites

1 medium Zucchini

1 cup Cherry Tomatoes

1 Low Carb Tortilla

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the zucchini into rounds or half-moons and halve the cherry tomatoes. Toss them lightly in a drizzle of olive oil, salt, and pepper.

  • 2

    Spread the zucchini and tomatoes on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, press the tofu lightly and cut into cubes. In a non-stick skillet over medium heat, sauté the tofu cubes until they are golden on all sides. Remove and set aside.

  • 4

    In the same skillet, pour the egg whites and scramble lightly until just set. They should remain soft; remove once cooked.

  • 5

    In a bowl, combine the cooked lentils, chickpeas, and black beans. Gently mix in the roasted vegetables, sautéed tofu, and scrambled egg whites. Season with your preferred herbs and spices.

  • 6

    Serve the protein bowl warm with a side of the low carb tortilla. Enjoy the combination of textures and flavors in this balanced, nutrient-rich meal.