Name: Lentil and Quinoa Power Bowl with Roasted Tofu and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 ounces Extra Firm Tofu; 0.5 cup Cooked Lentils; 0.4 cup Cooked Quinoa; 2 cups Fresh Spinach; 3 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice

Lentil and Quinoa Power Bowl with Roasted Tofu and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Tofu and Spinach

A protein-packed bowl of roasted tofu, earthy lentils, and fluffy quinoa over fresh spinach, finished with a zesty lemon squeeze and savory, toasted nutritional yeast.

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NUTRITION

Protein

41.1g

Fat

12g

Carbs

48.5g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Extra Firm Tofu

0.5 cup Cooked Lentils

0.4 cup Cooked Quinoa

2 cups Fresh Spinach

3 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

1
Press the extra firm tofu with a heavy object to remove excess water, then cut into bite-sized cubes.
2
Toss the tofu cubes in a bowl with the nutritional yeast until evenly coated.
3
Arrange the coated tofu on a parchment-lined baking sheet and roast at 400°F until the edges are golden and crisp.
4
While the tofu roasts, combine the cooked lentils and cooked quinoa in a small skillet over low heat to warm them through.
5
Place the fresh spinach in a large serving bowl as the base.
6
Layer the warm lentil and quinoa mixture over the spinach, then top with the roasted tofu.
7
Squeeze fresh lemon juice over the entire bowl and season with a crack of black pepper before serving.