Crispy Kale and Quinoa Power Bowl with Lemon Tahini Drizzle

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

Crispy Kale and Quinoa Power Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Kale and Quinoa Power Bowl with Lemon Tahini Drizzle

A vibrant power bowl featuring crispy roasted chickpeas and lightly pan-fried tofu over a nutrient-dense bed of quinoa and kale, all drizzled with a zesty lemon tahini sauce and a sprinkle of nutritional yeast for an extra savory kick. This bowl delivers a hearty flavor profile with crunchy, tender, and fresh textures perfect for any meal.

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NUTRITION

612kcal
Protein
38.9g
Fat
22.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1.5 cups chopped kale (67g)

0.5 cup roasted chickpeas (82g)

150g extra firm tofu, crispy

0.5 tbsp tahini

2 tbsp nutritional yeast

1 tbsp fresh lemon juice

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. In a non-stick skillet, heat a small amount of olive oil over medium-high heat and pan-fry the tofu until golden and crispy on all sides.

  • 3

    While tofu and chickpeas are cooking, prepare the quinoa according to package instructions and massage the chopped kale with a little lemon juice and a pinch of salt to soften it.

  • 4

    In a small bowl, whisk together the tahini, fresh lemon juice, and a splash of water until smooth to create the drizzle.

  • 5

    Assemble the bowl by layering the quinoa as a base, then topping with massaged kale, crispy tofu, roasted chickpeas, and sprinkle nutritional yeast all over.

  • 6

    Drizzle the lemon tahini sauce over the bowl, and finish with an additional pinch of salt and freshly ground pepper if desired.

Crispy Kale and Quinoa Power Bowl with Lemon Tahini Drizzle

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

Crispy Kale and Quinoa Power Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Kale and Quinoa Power Bowl with Lemon Tahini Drizzle

A vibrant power bowl featuring crispy roasted chickpeas and lightly pan-fried tofu over a nutrient-dense bed of quinoa and kale, all drizzled with a zesty lemon tahini sauce and a sprinkle of nutritional yeast for an extra savory kick. This bowl delivers a hearty flavor profile with crunchy, tender, and fresh textures perfect for any meal.

NUTRITION

612kcal
Protein
38.9g
Fat
22.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1.5 cups chopped kale (67g)

0.5 cup roasted chickpeas (82g)

150g extra firm tofu, crispy

0.5 tbsp tahini

2 tbsp nutritional yeast

1 tbsp fresh lemon juice

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chickpeas with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. In a non-stick skillet, heat a small amount of olive oil over medium-high heat and pan-fry the tofu until golden and crispy on all sides.

  • 3

    While tofu and chickpeas are cooking, prepare the quinoa according to package instructions and massage the chopped kale with a little lemon juice and a pinch of salt to soften it.

  • 4

    In a small bowl, whisk together the tahini, fresh lemon juice, and a splash of water until smooth to create the drizzle.

  • 5

    Assemble the bowl by layering the quinoa as a base, then topping with massaged kale, crispy tofu, roasted chickpeas, and sprinkle nutritional yeast all over.

  • 6

    Drizzle the lemon tahini sauce over the bowl, and finish with an additional pinch of salt and freshly ground pepper if desired.