Crispy Lentil and Quinoa Power Bowl with Avocado and Tahini Drizzle

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 Avocado and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Avocado and Tahini Drizzle

Enjoy a vibrant, whole food plant based power bowl featuring crispy baked tofu, crunchy roasted lentils, and fluffy quinoa, all topped with creamy avocado slices and a nutty tahini drizzle. This nutrient-dense bowl offers a satisfying mix of textures and flavors that balance earthiness with a subtle tang, perfect for a revitalizing lunch.

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NUTRITION

592kcal
Protein
33.6g
Fat
30.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1/2 cup cooked Lentils, roasted (100g)

150g extra firm Tofu, baked crispy

1 tbsp Tahini

1/4 Avocado, sliced

1.5 tbsp Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu gently to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes with a small amount of water, salt, pepper, and any desired spices for extra flavor.

  • 2

    Spread the tofu on a parchment-lined baking sheet and bake for 20-25 minutes, turning halfway through, until edges are golden and crispy.

  • 3

    While the tofu bakes, prepare the cooked quinoa and lentils if not done already. For the lentils, toss them lightly with olive oil, salt, pepper, and a pinch of smoked paprika, then roast them on a separate baking sheet for 15 minutes until they gain a slightly crunchy texture.

  • 4

    In a small bowl, whisk together tahini with a splash of water and a squeeze of lemon juice to create a smooth, drizzle-friendly consistency.

  • 5

    Assemble the bowl by layering the warm quinoa and roasted lentils, then top with the crispy tofu. Add the sliced avocado and sprinkle hemp seeds over the top.

  • 6

    Drizzle the tahini sauce over the bowl and serve immediately, enjoying the mix of textures and flavors.

Crispy Lentil and Quinoa Power Bowl with Avocado and Tahini Drizzle

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 Avocado and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Avocado and Tahini Drizzle

Enjoy a vibrant, whole food plant based power bowl featuring crispy baked tofu, crunchy roasted lentils, and fluffy quinoa, all topped with creamy avocado slices and a nutty tahini drizzle. This nutrient-dense bowl offers a satisfying mix of textures and flavors that balance earthiness with a subtle tang, perfect for a revitalizing lunch.

NUTRITION

592kcal
Protein
33.6g
Fat
30.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

1/2 cup cooked Lentils, roasted (100g)

150g extra firm Tofu, baked crispy

1 tbsp Tahini

1/4 Avocado, sliced

1.5 tbsp Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu gently to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes with a small amount of water, salt, pepper, and any desired spices for extra flavor.

  • 2

    Spread the tofu on a parchment-lined baking sheet and bake for 20-25 minutes, turning halfway through, until edges are golden and crispy.

  • 3

    While the tofu bakes, prepare the cooked quinoa and lentils if not done already. For the lentils, toss them lightly with olive oil, salt, pepper, and a pinch of smoked paprika, then roast them on a separate baking sheet for 15 minutes until they gain a slightly crunchy texture.

  • 4

    In a small bowl, whisk together tahini with a splash of water and a squeeze of lemon juice to create a smooth, drizzle-friendly consistency.

  • 5

    Assemble the bowl by layering the warm quinoa and roasted lentils, then top with the crispy tofu. Add the sliced avocado and sprinkle hemp seeds over the top.

  • 6

    Drizzle the tahini sauce over the bowl and serve immediately, enjoying the mix of textures and flavors.