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.

Lentil and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Chickpeas

Savor the hearty and vibrant flavors of this vegan power bowl, featuring tender, earthy lentils, fluffy quinoa, crunchy roasted chickpeas, and savory baked tofu. Finished with a medley of aromatic herbs and spices, this nourishing bowl is perfect for a balanced lunch that energizes your day.

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NUTRITION

516kcal
Protein
37.9g
Fat
12.6g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/4 cup cooked quinoa (43g)

1/3 cup roasted chickpeas (50g)

3.5 ounces baked tofu (100g)

1 cup raw spinach (30g)

1 tablespoon lemon juice

1 teaspoon olive oil

1 teaspoon garlic powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then toss them lightly with olive oil, garlic powder, salt, and pepper. Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    While the chickpeas roast, prepare the lentils and quinoa if not already cooked. Warm them gently on the stove over low heat with a pinch of salt.

  • 3

    Press the tofu to remove excess moisture, then cut into cubes. For an added touch, bake or pan-sear the tofu with a splash of lemon juice and seasoning until it develops a golden exterior, about 8-10 minutes.

  • 4

    In a large bowl, combine the cooked lentils, quinoa, roasted chickpeas, and tofu. Add fresh spinach and drizzle the remaining lemon juice over the bowl. Season with additional salt and pepper as desired.

  • 5

    Toss everything gently to mix the flavors and serve immediately, enjoying the mix of textures and vibrant taste in every bite.

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.

Lentil and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Chickpeas

Savor the hearty and vibrant flavors of this vegan power bowl, featuring tender, earthy lentils, fluffy quinoa, crunchy roasted chickpeas, and savory baked tofu. Finished with a medley of aromatic herbs and spices, this nourishing bowl is perfect for a balanced lunch that energizes your day.

NUTRITION

516kcal
Protein
37.9g
Fat
12.6g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1/4 cup cooked quinoa (43g)

1/3 cup roasted chickpeas (50g)

3.5 ounces baked tofu (100g)

1 cup raw spinach (30g)

1 tablespoon lemon juice

1 teaspoon olive oil

1 teaspoon garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then toss them lightly with olive oil, garlic powder, salt, and pepper. Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    While the chickpeas roast, prepare the lentils and quinoa if not already cooked. Warm them gently on the stove over low heat with a pinch of salt.

  • 3

    Press the tofu to remove excess moisture, then cut into cubes. For an added touch, bake or pan-sear the tofu with a splash of lemon juice and seasoning until it develops a golden exterior, about 8-10 minutes.

  • 4

    In a large bowl, combine the cooked lentils, quinoa, roasted chickpeas, and tofu. Add fresh spinach and drizzle the remaining lemon juice over the bowl. Season with additional salt and pepper as desired.

  • 5

    Toss everything gently to mix the flavors and serve immediately, enjoying the mix of textures and vibrant taste in every bite.