YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas
Roasted chickpeas and savory tempeh served over a massive base of fluffy quinoa and earthy lentils, finished with a creamy tahini drizzle.
INGREDIENTS
2500 grams Cooked Lentils
1500 grams Cooked Quinoa
1500 grams Cooked Chickpeas
1500 grams Tempeh
850 grams Cooked Seitan
200 grams Hemp Hearts
100 grams Nutritional Yeast
100 grams Tahini
15 grams Olive Oil
PREPARATION
Preheat your oven to 400°F and line several large baking sheets with parchment paper.
Toss the cooked chickpeas, cubed tempeh, and sliced seitan with olive oil and a pinch of salt.
Spread the mixture across the baking sheets and roast for 25-30 minutes until the chickpeas are golden and the tempeh is crisp.
In a very large mixing bowl or several storage containers, combine the cooked quinoa and cooked lentils.
Fold in the nutritional yeast and hemp hearts until evenly distributed throughout the grain and legume base.
Portion the grain base into bowls and top with the roasted chickpea, tempeh, and seitan mixture.
Whisk the tahini with a splash of warm water and lemon juice to create a smooth sauce, then drizzle it over the bowls.