YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas and Tahini Dressing
A vibrant, nourishing power bowl featuring tender lentils and quinoa combined with crispy roasted chickpeas, sprinkled with nutritional yeast and crunchy pumpkin seeds. Finished with a light, tangy tahini dressing, this vegetarian bowl offers a satisfying blend of textures and flavors that power you through your day.
INGREDIENTS
2/3 cup cooked lentils (130g)
1/3 cup roasted chickpeas (50g)
1/4 cup cooked quinoa (43g)
2 tbsp nutritional yeast (10g)
1 tbsp pumpkin seeds (9g)
1/2 scoop pea protein powder (15g)
2 tsp tahini
PREPARATION
Preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, a drizzle of olive oil if desired, and your favorite spices, then spread them on a baking tray and roast for about 20 minutes until crisp.
Meanwhile, if not already prepared, cook the lentils and quinoa separately according to package instructions. Once cooked, measure out 2/3 cup of lentils and 1/4 cup of quinoa.
In a bowl, combine the warm lentils and quinoa with the roasted chickpeas.
Sprinkle 2 tablespoons of nutritional yeast and 1 tablespoon of pumpkin seeds over the bowl for added flavor and crunch.
Mix in 1/2 scoop of pea protein powder evenly to boost the protein content.
For the tahini dressing, whisk 2 teaspoons of tahini with a splash of water, a squeeze of lemon juice, and a pinch of garlic powder until smooth. Drizzle the dressing over the bowl.
Toss all ingredients gently to combine and serve immediately, enjoying the mix of warm grains, crispy legumes, and zingy dressing.