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

Warm lentils and quinoa tossed with fresh baby spinach and savory nutritional yeast, finished with a handful of crunchy roasted chickpeas.

Try 7 days free, then $12.99 / mo.

NUTRITION

437kcal
Protein
36.4g
Fat
3.8g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

0.25 cup Cooked Quinoa

2 tablespoons Roasted Chickpeas

4 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large mixing bowl, combine the warm cooked lentils and quinoa.

  • 2

    Fold in the baby spinach and nutritional yeast, allowing the residual heat from the grains to gently wilt the greens.

  • 3

    Drizzle the fresh lemon juice over the mixture and toss thoroughly to ensure the nutritional yeast creates a light, savory coating.

  • 4

    Transfer the mixture to a serving bowl and top with the roasted chickpeas just before eating to maintain their texture.

  • 5

    Season with a crack of black pepper or a pinch of sea salt if desired.

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

Warm lentils and quinoa tossed with fresh baby spinach and savory nutritional yeast, finished with a handful of crunchy roasted chickpeas.

NUTRITION

437kcal
Protein
36.4g
Fat
3.8g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

0.25 cup Cooked Quinoa

2 tablespoons Roasted Chickpeas

4 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    In a large mixing bowl, combine the warm cooked lentils and quinoa.

  • 2

    Fold in the baby spinach and nutritional yeast, allowing the residual heat from the grains to gently wilt the greens.

  • 3

    Drizzle the fresh lemon juice over the mixture and toss thoroughly to ensure the nutritional yeast creates a light, savory coating.

  • 4

    Transfer the mixture to a serving bowl and top with the roasted chickpeas just before eating to maintain their texture.

  • 5

    Season with a crack of black pepper or a pinch of sea salt if desired.