Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas and Edamame

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

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas and Edamame

A vibrant, plant-based power bowl featuring tender lentils, fluffy quinoa, crispy roasted chickpeas, nutty edamame and crispy tofu, all tossed together with a tangy lemon dressing for a satisfying, protein-packed lunch.

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NUTRITION

591kcal
Protein
43.7g
Fat
21.3g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

110g cooked lentils

45g cooked quinoa

45g roasted chickpeas

150g shelled edamame

130g crispy tofu

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a drizzle of olive oil, smoked paprika, salt, and pepper, then roast on a baking sheet for 20-25 minutes until crisp.

  • 2

    Meanwhile, press the tofu to remove excess moisture and cut into cubes. Pan-fry the tofu in a non-stick pan over medium heat with a small amount of olive oil until all sides are golden and crispy.

  • 3

    Prepare the cooked lentils and quinoa if not already cooked. Warm them gently if needed.

  • 4

    In a large bowl, combine the lentils, quinoa, roasted chickpeas, edamame, and crispy tofu.

  • 5

    Drizzle lemon juice and a tiny bit of olive oil over the bowl, then season with salt and pepper. Toss gently to combine all the flavors.

  • 6

    Serve immediately and enjoy your protein-packed, plant-based power bowl.

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas and Edamame

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

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas and Edamame

A vibrant, plant-based power bowl featuring tender lentils, fluffy quinoa, crispy roasted chickpeas, nutty edamame and crispy tofu, all tossed together with a tangy lemon dressing for a satisfying, protein-packed lunch.

NUTRITION

591kcal
Protein
43.7g
Fat
21.3g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

110g cooked lentils

45g cooked quinoa

45g roasted chickpeas

150g shelled edamame

130g crispy tofu

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chickpeas with a drizzle of olive oil, smoked paprika, salt, and pepper, then roast on a baking sheet for 20-25 minutes until crisp.

  • 2

    Meanwhile, press the tofu to remove excess moisture and cut into cubes. Pan-fry the tofu in a non-stick pan over medium heat with a small amount of olive oil until all sides are golden and crispy.

  • 3

    Prepare the cooked lentils and quinoa if not already cooked. Warm them gently if needed.

  • 4

    In a large bowl, combine the lentils, quinoa, roasted chickpeas, edamame, and crispy tofu.

  • 5

    Drizzle lemon juice and a tiny bit of olive oil over the bowl, then season with salt and pepper. Toss gently to combine all the flavors.

  • 6

    Serve immediately and enjoy your protein-packed, plant-based power bowl.