YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas
Dive into a vibrant, nutrient-packed bowl featuring perfectly cooked quinoa and lentils tossed with crisp roasted chickpeas, tender edamame, fresh spinach, and creamy avocado. Finished with a zesty tahini-lemon dressing and a hint of garlic and paprika, this bowl is a celebration of wholesome, plant-based protein designed to fuel your day.
INGREDIENTS
1/2 cup cooked Quinoa
1/2 cup cooked Lentils
1/2 cup Roasted Chickpeas
1/2 cup shelled Edamame
1 cup Fresh Spinach
1/4 Avocado
1 tbsp Tahini
1 tbsp Lemon Juice
1 clove Garlic
1 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Drain and rinse canned chickpeas if using, then pat them dry with a paper towel.
In a bowl, toss the chickpeas with a drizzle of olive oil (optional if available), smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes until they are crispy, stirring halfway through.
Meanwhile, prepare the quinoa and lentils according to package instructions if not already cooked. For efficiency, you can use pre-cooked grains and legumes.
In a small bowl, make the dressing by whisking together tahini, lemon juice, minced garlic, salt, and pepper. If the dressing is too thick, add a teaspoon of water to loosen it up.
Assemble the bowl by placing the cooked quinoa and lentils as the base. Top with fresh spinach, roasted chickpeas, edamame, and slices of avocado.
Drizzle the tahini-lemon dressing over the bowl and gently toss to combine all the flavors.
Serve immediately and enjoy your protein-packed, flavorful power bowl.