Crispy Lemon-Herb Roasted Chickpea & Lentil Quinoa Bowl

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

Crispy Lemon-Herb Roasted Chickpea & Lentil Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chickpea & Lentil Quinoa Bowl

Enjoy a hearty and vibrant bowl featuring crispy roasted chickpeas, tender lentils, and fluffy quinoa, all elevated with a zesty lemon-herb dressing and crispy tofu cubes. The combination of textures and bright flavors makes this bowl a nourishing and satisfying meal for any time of day.

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NUTRITION

524kcal
Protein
32.4g
Fat
14.8g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpeas (82g)

1/2 cup Cooked Lentils (100g)

1/2 cup Cooked Quinoa (93g)

5 ounces Extra Firm Tofu (140g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Lemon Juice (30g)

1 clove Garlic (3g)

1 tbsp Fresh Parsley (4g)

1 tsp Fresh Thyme (1g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chickpeas with half the olive oil, a pinch of salt, and a sprinkle of fresh thyme. Spread them on the baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, press the tofu to remove excess moisture, then cut into cubes. In a separate pan, heat the remaining olive oil over medium heat, add the tofu cubes, and sauté until golden on all sides. Season lightly with salt and pepper.

  • 4

    In a large bowl, combine the cooked lentils and quinoa. Add minced garlic, fresh parsley, and pour in the lemon juice. Mix well to combine the flavors.

  • 5

    Once the chickpeas are roasted, gently fold them into the quinoa mixture along with the crispy tofu cubes.

  • 6

    Adjust seasoning with salt and pepper as desired. Serve warm and enjoy this protein-packed, flavorful bowl.

Crispy Lemon-Herb Roasted Chickpea & Lentil Quinoa Bowl

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

Crispy Lemon-Herb Roasted Chickpea & Lentil Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chickpea & Lentil Quinoa Bowl

Enjoy a hearty and vibrant bowl featuring crispy roasted chickpeas, tender lentils, and fluffy quinoa, all elevated with a zesty lemon-herb dressing and crispy tofu cubes. The combination of textures and bright flavors makes this bowl a nourishing and satisfying meal for any time of day.

NUTRITION

524kcal
Protein
32.4g
Fat
14.8g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpeas (82g)

1/2 cup Cooked Lentils (100g)

1/2 cup Cooked Quinoa (93g)

5 ounces Extra Firm Tofu (140g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Lemon Juice (30g)

1 clove Garlic (3g)

1 tbsp Fresh Parsley (4g)

1 tsp Fresh Thyme (1g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chickpeas with half the olive oil, a pinch of salt, and a sprinkle of fresh thyme. Spread them on the baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, press the tofu to remove excess moisture, then cut into cubes. In a separate pan, heat the remaining olive oil over medium heat, add the tofu cubes, and sauté until golden on all sides. Season lightly with salt and pepper.

  • 4

    In a large bowl, combine the cooked lentils and quinoa. Add minced garlic, fresh parsley, and pour in the lemon juice. Mix well to combine the flavors.

  • 5

    Once the chickpeas are roasted, gently fold them into the quinoa mixture along with the crispy tofu cubes.

  • 6

    Adjust seasoning with salt and pepper as desired. Serve warm and enjoy this protein-packed, flavorful bowl.