Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

Savor a vibrant vegan power bowl featuring tender cooked lentils and fluffy quinoa as a hearty base, complemented by crunchy roasted chickpeas and crispy seitan cubes. Each bite offers a delightful mix of textures and satisfying flavors—smoky, savory, and lightly spiced—for a nourishing, clean meal perfect for an energizing lunch.

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NUTRITION

499kcal
Protein
43.5g
Fat
10.5g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1/3 cup cooked quinoa (62g)

1/2 cup roasted chickpeas (82g)

100g crispy seitan

1/2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chickpeas with half a tablespoon of olive oil, smoked paprika, and garlic powder. Spread them on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the chickpeas roast, prepare the lentils and quinoa if not already cooked. Warm them gently in a pan or microwave.

  • 4

    Heat a non-stick skillet over medium-high heat and lightly pan-fry seitan cubes until they develop a crispy exterior.

  • 5

    Assemble the bowl by layering the cooked lentils and quinoa as a base.

  • 6

    Top with the roasted chickpeas and crispy seitan pieces.

  • 7

    Optionally, drizzle a tiny bit more olive oil or a squeeze of lemon for bright flavor, then serve warm.

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

Savor a vibrant vegan power bowl featuring tender cooked lentils and fluffy quinoa as a hearty base, complemented by crunchy roasted chickpeas and crispy seitan cubes. Each bite offers a delightful mix of textures and satisfying flavors—smoky, savory, and lightly spiced—for a nourishing, clean meal perfect for an energizing lunch.

NUTRITION

499kcal
Protein
43.5g
Fat
10.5g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1/3 cup cooked quinoa (62g)

1/2 cup roasted chickpeas (82g)

100g crispy seitan

1/2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chickpeas with half a tablespoon of olive oil, smoked paprika, and garlic powder. Spread them on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the chickpeas roast, prepare the lentils and quinoa if not already cooked. Warm them gently in a pan or microwave.

  • 4

    Heat a non-stick skillet over medium-high heat and lightly pan-fry seitan cubes until they develop a crispy exterior.

  • 5

    Assemble the bowl by layering the cooked lentils and quinoa as a base.

  • 6

    Top with the roasted chickpeas and crispy seitan pieces.

  • 7

    Optionally, drizzle a tiny bit more olive oil or a squeeze of lemon for bright flavor, then serve warm.