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

Enjoy this vibrant power bowl featuring a crispy medley of lentils and tempeh over a fluffy bed of quinoa, complemented by fresh spinach, sweet cherry tomatoes, and crisp cucumber. Drizzled with a zesty lemon tahini dressing, this dish offers a delightful mix of textures and flavors that energize your day.

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NUTRITION

534kcal
Protein
35.6g
Fat
20.6g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup cooked lentils (100g)

85g tempeh

1/4 cup shelled edamame (38g)

1 cup fresh spinach (30g)

1/2 cup cherry tomatoes (75g)

1/4 medium cucumber (50g)

1 tsp olive oil (4.5g)

1 tbsp lemon juice (15g)

1 tsp tahini (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the tempeh into bite-sized pieces and toss with half the olive oil, salt, pepper, and any preferred spices. Spread on a baking sheet and roast in the oven for 15-20 minutes until crispy, turning halfway through.

  • 3

    Meanwhile, in a bowl combine the cooked quinoa and lentils. If desired, warm them slightly in a pan with a drizzle of olive oil and a pinch of salt.

  • 4

    Lightly steam or microwave the shelled edamame for 1-2 minutes until tender.

  • 5

    Prepare the fresh vegetables by washing the spinach, halving the cherry tomatoes, and dicing the cucumber.

  • 6

    For the dressing, whisk together lemon juice, tahini, a splash of water to thin if needed, and season with salt and pepper.

  • 7

    Assemble the bowl by layering the quinoa and lentil base, then topping with roasted tempeh, edamame, spinach, tomatoes, and cucumber.

  • 8

    Drizzle the lemon tahini dressing over the bowl and serve immediately.

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

Enjoy this vibrant power bowl featuring a crispy medley of lentils and tempeh over a fluffy bed of quinoa, complemented by fresh spinach, sweet cherry tomatoes, and crisp cucumber. Drizzled with a zesty lemon tahini dressing, this dish offers a delightful mix of textures and flavors that energize your day.

NUTRITION

534kcal
Protein
35.6g
Fat
20.6g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup cooked lentils (100g)

85g tempeh

1/4 cup shelled edamame (38g)

1 cup fresh spinach (30g)

1/2 cup cherry tomatoes (75g)

1/4 medium cucumber (50g)

1 tsp olive oil (4.5g)

1 tbsp lemon juice (15g)

1 tsp tahini (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the tempeh into bite-sized pieces and toss with half the olive oil, salt, pepper, and any preferred spices. Spread on a baking sheet and roast in the oven for 15-20 minutes until crispy, turning halfway through.

  • 3

    Meanwhile, in a bowl combine the cooked quinoa and lentils. If desired, warm them slightly in a pan with a drizzle of olive oil and a pinch of salt.

  • 4

    Lightly steam or microwave the shelled edamame for 1-2 minutes until tender.

  • 5

    Prepare the fresh vegetables by washing the spinach, halving the cherry tomatoes, and dicing the cucumber.

  • 6

    For the dressing, whisk together lemon juice, tahini, a splash of water to thin if needed, and season with salt and pepper.

  • 7

    Assemble the bowl by layering the quinoa and lentil base, then topping with roasted tempeh, edamame, spinach, tomatoes, and cucumber.

  • 8

    Drizzle the lemon tahini dressing over the bowl and serve immediately.