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

Enjoy a vibrant bowl featuring tender lentils, nutty quinoa, and crispy roasted chickpeas, complemented by silky tofu and a pop of edamame with fresh spinach. This power bowl delivers a satisfying combination of textures and flavors, perfect for a nourishing vegan lunch.

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NUTRITION

431kcal
Protein
32g
Fat
11.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils

1/3 cup cooked quinoa

4.5 ounces extra-firm tofu

2 tbsp roasted chickpeas

1/4 cup steamed edamame

1 cup fresh spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F if your chickpeas are not pre-roasted. Toss chickpeas with your favorite spices (like paprika, garlic powder, salt, and pepper) and roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, heat the extra-firm tofu in a non-stick pan over medium-high heat. Press the tofu lightly to remove excess moisture, then cube it and sauté until golden on all sides.

  • 3

    In a bowl, combine the cooked lentils, quinoa, tofu, steamed edamame, and fresh spinach.

  • 4

    Once roasted chickpeas are ready, allow them to cool slightly before adding to the bowl.

  • 5

    Gently toss all ingredients together, adjusting seasonings with a squeeze of lemon, salt, or pepper if desired. Serve immediately and enjoy your nutrient-packed vegan power bowl.

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

Enjoy a vibrant bowl featuring tender lentils, nutty quinoa, and crispy roasted chickpeas, complemented by silky tofu and a pop of edamame with fresh spinach. This power bowl delivers a satisfying combination of textures and flavors, perfect for a nourishing vegan lunch.

NUTRITION

431kcal
Protein
32g
Fat
11.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils

1/3 cup cooked quinoa

4.5 ounces extra-firm tofu

2 tbsp roasted chickpeas

1/4 cup steamed edamame

1 cup fresh spinach

PREPARATION

  • 1

    Preheat your oven to 400°F if your chickpeas are not pre-roasted. Toss chickpeas with your favorite spices (like paprika, garlic powder, salt, and pepper) and roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, heat the extra-firm tofu in a non-stick pan over medium-high heat. Press the tofu lightly to remove excess moisture, then cube it and sauté until golden on all sides.

  • 3

    In a bowl, combine the cooked lentils, quinoa, tofu, steamed edamame, and fresh spinach.

  • 4

    Once roasted chickpeas are ready, allow them to cool slightly before adding to the bowl.

  • 5

    Gently toss all ingredients together, adjusting seasonings with a squeeze of lemon, salt, or pepper if desired. Serve immediately and enjoy your nutrient-packed vegan power bowl.