YOUR SOLIN GENERATED RECIPE
Lentil and Quinoa Power Bowl with Roasted Chickpeas
Steamed lentils and quinoa tossed with fresh spinach and topped with cumin-spiced chickpeas for a satisfying, nutty finish.
INGREDIENTS
150g Cooked Lentils
93g Cooked Quinoa
50g Canned Chickpeas
12g Nutritional Yeast
30g Fresh Spinach
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rinse and pat the chickpeas completely dry with a paper towel, then toss them with a pinch of cumin and sea salt.
Spread the chickpeas on the baking sheet and roast for 15-20 minutes until they are crunchy and golden.
In a large serving bowl, combine the warm cooked lentils and warm cooked quinoa.
Add the fresh spinach to the grain mixture and toss gently so the residual heat wilts the leaves.
Stir in the nutritional yeast until the grains are evenly coated with its savory, cheesy flavor.
Top the bowl with the roasted chickpeas and enjoy while warm.