Grilled Soya Chunks and Lentil Salad Bowl

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

Grilled Soya Chunks and Lentil Salad Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Soya Chunks and Lentil Salad Bowl

Enjoy a vibrant bowl featuring grilled soya chunks nestled atop a bed of hearty lentils and crisp mixed greens, with a subtle creaminess from paneer and avocado. Finished with a zesty olive oil-lemon dressing, this salad bowl balances earthy flavors and textures for a satisfying midday meal.

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NUTRITION

582kcal
Protein
37.1g
Fat
31.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

50g Soya Chunks

0.5 cup Cooked Lentils (100g)

30g Paneer

1 cup Mixed Greens (50g)

5 Cherry Tomatoes (75g)

0.5 cup Sliced Cucumber (52g)

1 tbsp Olive Oil

50g Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Soak the soya chunks in warm water for 15 minutes until softened, then drain and squeeze out any excess water.

  • 2

    Preheat a grill pan over medium-high heat. Season the soya chunks lightly with salt, pepper, and a drizzle of olive oil, then grill for 3-4 minutes on each side until lightly charred.

  • 3

    In a bowl, combine the cooked lentils, mixed greens, halved cherry tomatoes, and sliced cucumber.

  • 4

    Crumble the paneer over the salad mixture. Add diced avocado for creaminess.

  • 5

    Prepare the dressing by whisking together olive oil, lemon juice, a pinch of salt and pepper.

  • 6

    Add the grilled soya chunks to the salad bowl, drizzle with the dressing, and gently toss to combine all ingredients.

  • 7

    Serve immediately for a warm salad bowl with a mix of textures and flavors.

Grilled Soya Chunks and Lentil Salad Bowl

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

Grilled Soya Chunks and Lentil Salad Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Soya Chunks and Lentil Salad Bowl

Enjoy a vibrant bowl featuring grilled soya chunks nestled atop a bed of hearty lentils and crisp mixed greens, with a subtle creaminess from paneer and avocado. Finished with a zesty olive oil-lemon dressing, this salad bowl balances earthy flavors and textures for a satisfying midday meal.

NUTRITION

582kcal
Protein
37.1g
Fat
31.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

50g Soya Chunks

0.5 cup Cooked Lentils (100g)

30g Paneer

1 cup Mixed Greens (50g)

5 Cherry Tomatoes (75g)

0.5 cup Sliced Cucumber (52g)

1 tbsp Olive Oil

50g Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Soak the soya chunks in warm water for 15 minutes until softened, then drain and squeeze out any excess water.

  • 2

    Preheat a grill pan over medium-high heat. Season the soya chunks lightly with salt, pepper, and a drizzle of olive oil, then grill for 3-4 minutes on each side until lightly charred.

  • 3

    In a bowl, combine the cooked lentils, mixed greens, halved cherry tomatoes, and sliced cucumber.

  • 4

    Crumble the paneer over the salad mixture. Add diced avocado for creaminess.

  • 5

    Prepare the dressing by whisking together olive oil, lemon juice, a pinch of salt and pepper.

  • 6

    Add the grilled soya chunks to the salad bowl, drizzle with the dressing, and gently toss to combine all ingredients.

  • 7

    Serve immediately for a warm salad bowl with a mix of textures and flavors.