YOUR SOLIN GENERATED RECIPE
Lentil and Quinoa Power Bowl with Roasted Tofu and Tahini Drizzle
A hearty and vibrant power bowl featuring tender lentils and fluffy quinoa as the base, complemented by perfectly roasted extra-firm tofu and crispy roasted chickpeas. Finished with a delicate drizzle of tahini and a sprinkle of nutritional yeast over fresh spinach, this bowl delivers a satisfying and balanced vegetarian lunch with an enticing mix of textures and flavors.
INGREDIENTS
0.75 cup cooked lentils (150g)
0.5 cup cooked quinoa (90g)
8.5 ounces roasted extra-firm tofu (240g)
0.25 cup roasted chickpeas (50g)
0.75 tablespoon tahini (12g)
1 cup fresh spinach (30g)
1.5 tablespoon nutritional yeast (10g)
PREPARATION
Preheat oven to 400°F.
Press tofu lightly to remove excess moisture, then cut into cubes. Toss tofu cubes with a small amount of olive oil, salt, and pepper, and arrange on a baking sheet lined with parchment paper.
Roast the tofu in the oven for 25-30 minutes, turning halfway through, until the edges are golden and slightly crispy.
While the tofu roasts, rinse and drain cooked lentils and quinoa if needed. Warm them gently in a small saucepan or microwave.
For the roasted chickpeas, if using canned or pre-cooked chickpeas, pat them dry, toss with a pinch of salt and your favorite spices, and roast on a separate tray in the oven for about 20 minutes until slightly crispy.
Prepare the tahini drizzle by stirring together tahini with a little water, lemon juice, salt, and pepper until smooth.
In a serving bowl, layer the warm lentils and quinoa base, add a handful of fresh spinach, then top with the roasted tofu and chickpeas.
Finish by drizzling the tahini sauce over the bowl and sprinkle with nutritional yeast for an extra boost of umami flavor.
Serve warm and enjoy your protein-packed, nutritious power bowl.