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

A vibrant and nourishing bowl featuring crispy baked tempeh, hearty lentils and fluffy quinoa, tossed with fresh baby spinach and crunchy red bell pepper. This power bowl offers a delightful mix of textures and earthy flavors, perfect for a satisfying meal any time of day.

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NUTRITION

468kcal
Protein
33.4g
Fat
11.6g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa

3/4 cup Cooked Lentils

3 oz Tempeh

1 cup Baby Spinach

1/2 medium Red Bell Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the tempeh into cubes or strips and lightly toss with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or garlic powder).

  • 2

    Place the tempeh on a baking sheet lined with parchment paper and bake for about 15-20 minutes until crispy, flipping halfway through.

  • 3

    While the tempeh is baking, prepare the grains. Warm up the pre-cooked quinoa and lentils if needed, or assemble them together in a bowl.

  • 4

    Wash and dry the baby spinach, and slice the red bell pepper into thin strips.

  • 5

    Combine the quinoa, lentils, baby spinach, and red bell pepper in a large bowl. Top with the crispy tempeh.

  • 6

    Optionally, drizzle a squeeze of fresh lemon juice for brightness and toss gently to combine before serving.

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

A vibrant and nourishing bowl featuring crispy baked tempeh, hearty lentils and fluffy quinoa, tossed with fresh baby spinach and crunchy red bell pepper. This power bowl offers a delightful mix of textures and earthy flavors, perfect for a satisfying meal any time of day.

NUTRITION

468kcal
Protein
33.4g
Fat
11.6g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa

3/4 cup Cooked Lentils

3 oz Tempeh

1 cup Baby Spinach

1/2 medium Red Bell Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the tempeh into cubes or strips and lightly toss with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or garlic powder).

  • 2

    Place the tempeh on a baking sheet lined with parchment paper and bake for about 15-20 minutes until crispy, flipping halfway through.

  • 3

    While the tempeh is baking, prepare the grains. Warm up the pre-cooked quinoa and lentils if needed, or assemble them together in a bowl.

  • 4

    Wash and dry the baby spinach, and slice the red bell pepper into thin strips.

  • 5

    Combine the quinoa, lentils, baby spinach, and red bell pepper in a large bowl. Top with the crispy tempeh.

  • 6

    Optionally, drizzle a squeeze of fresh lemon juice for brightness and toss gently to combine before serving.