Crispy Lentil Quinoa Power Bowl with Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Chickpeas

A vibrant, nutrient-packed bowl featuring protein-rich quinoa and lentils paired with crispy roasted chickpeas and tender edamame. Tossed with fresh baby spinach and sweet cherry tomatoes and finished with a zesty lemon-tahini dressing, every bite bursts with wholesome flavors and a delightful mix of textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

583kcal
Protein
34.5g
Fat
12.2g
Carbs
85.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup cooked lentils (99g)

3/4 cup roasted chickpeas (approx. 120g)

1/2 cup shelled edamame (75g)

1 cup baby spinach (30g)

1/2 cup cherry tomatoes (75g)

1 tsp tahini (5g)

1 tbsp lemon juice (15g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F if your chickpeas are not pre-roasted. For roasting, toss drained chickpeas with a drizzle of olive oil, salt, pepper, and your choice of spices, then spread on a baking tray and roast for 20-25 minutes until crispy.

  • 2

    In a bowl, combine the cooked quinoa and lentils. If not already prepared, cook them separately until tender.

  • 3

    Gently stir in the shelled edamame, baby spinach, and halved cherry tomatoes.

  • 4

    Add the roasted chickpeas to the bowl.

  • 5

    In a small bowl, whisk together the tahini and lemon juice with a splash of water to achieve a drizzling consistency. Season with a pinch of salt and pepper.

  • 6

    Pour the lemon-tahini dressing over the power bowl and toss gently to combine all ingredients.

  • 7

    Serve immediately and enjoy your nutrient-dense, flavorful power bowl.

Crispy Lentil Quinoa Power Bowl with Roasted Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Chickpeas

A vibrant, nutrient-packed bowl featuring protein-rich quinoa and lentils paired with crispy roasted chickpeas and tender edamame. Tossed with fresh baby spinach and sweet cherry tomatoes and finished with a zesty lemon-tahini dressing, every bite bursts with wholesome flavors and a delightful mix of textures.

NUTRITION

583kcal
Protein
34.5g
Fat
12.2g
Carbs
85.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup cooked lentils (99g)

3/4 cup roasted chickpeas (approx. 120g)

1/2 cup shelled edamame (75g)

1 cup baby spinach (30g)

1/2 cup cherry tomatoes (75g)

1 tsp tahini (5g)

1 tbsp lemon juice (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F if your chickpeas are not pre-roasted. For roasting, toss drained chickpeas with a drizzle of olive oil, salt, pepper, and your choice of spices, then spread on a baking tray and roast for 20-25 minutes until crispy.

  • 2

    In a bowl, combine the cooked quinoa and lentils. If not already prepared, cook them separately until tender.

  • 3

    Gently stir in the shelled edamame, baby spinach, and halved cherry tomatoes.

  • 4

    Add the roasted chickpeas to the bowl.

  • 5

    In a small bowl, whisk together the tahini and lemon juice with a splash of water to achieve a drizzling consistency. Season with a pinch of salt and pepper.

  • 6

    Pour the lemon-tahini dressing over the power bowl and toss gently to combine all ingredients.

  • 7

    Serve immediately and enjoy your nutrient-dense, flavorful power bowl.