Crispy Lentil and Quinoa Power Bowl with 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 Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Tahini Drizzle

Dive into a vibrant vegan power bowl featuring crispy cooked lentils, perfectly pan-fried tofu cubes, and a light portion of fluffy quinoa mixed with fresh baby spinach. Finished with a delicate, tangy tahini drizzle, this bowl balances earthy textures with a bright, citrusy finish, making every bite both satisfying and energizing.

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NUTRITION

461kcal
Protein
36.5g
Fat
12.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

135g extra firm tofu

1/4 cup cooked quinoa (43g)

1 cup baby spinach (30g)

0.3 tbsp tahini

0.5 tbsp lemon juice

0.25 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Press the tofu between paper towels to remove excess moisture, then cut into cubes.

  • 2

    In a non-stick pan over medium heat, lightly spray with oil and add tofu cubes seasoned with salt, pepper, and a pinch of garlic powder. Sauté until edges are golden and crispy, about 6-8 minutes.

  • 3

    While the tofu crisps, warm the cooked lentils in a separate pan. Season them lightly with salt, pepper, and a dash of garlic powder. Allow them to crisp up slightly without overcooking.

  • 4

    In a bowl, gently combine the warmed lentils, cooked quinoa, and baby spinach. Toss to mix evenly.

  • 5

    Prepare the tahini drizzle by whisking together the tahini, lemon juice, a few drops of water to loosen the consistency, and garlic powder until smooth.

  • 6

    Plate the lentil, quinoa, and spinach mixture, then top with the crispy tofu. Drizzle the tahini mixture over the bowl and serve immediately.

Crispy Lentil and Quinoa Power Bowl with 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 Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Tahini Drizzle

Dive into a vibrant vegan power bowl featuring crispy cooked lentils, perfectly pan-fried tofu cubes, and a light portion of fluffy quinoa mixed with fresh baby spinach. Finished with a delicate, tangy tahini drizzle, this bowl balances earthy textures with a bright, citrusy finish, making every bite both satisfying and energizing.

NUTRITION

461kcal
Protein
36.5g
Fat
12.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

135g extra firm tofu

1/4 cup cooked quinoa (43g)

1 cup baby spinach (30g)

0.3 tbsp tahini

0.5 tbsp lemon juice

0.25 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Press the tofu between paper towels to remove excess moisture, then cut into cubes.

  • 2

    In a non-stick pan over medium heat, lightly spray with oil and add tofu cubes seasoned with salt, pepper, and a pinch of garlic powder. Sauté until edges are golden and crispy, about 6-8 minutes.

  • 3

    While the tofu crisps, warm the cooked lentils in a separate pan. Season them lightly with salt, pepper, and a dash of garlic powder. Allow them to crisp up slightly without overcooking.

  • 4

    In a bowl, gently combine the warmed lentils, cooked quinoa, and baby spinach. Toss to mix evenly.

  • 5

    Prepare the tahini drizzle by whisking together the tahini, lemon juice, a few drops of water to loosen the consistency, and garlic powder until smooth.

  • 6

    Plate the lentil, quinoa, and spinach mixture, then top with the crispy tofu. Drizzle the tahini mixture over the bowl and serve immediately.