Name: Crispy Lentil and Quinoa Salad with Avocado and Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Tempeh, crumbled; 1/4 cup Cooked Lentils; 0.15 cup Cooked Quinoa; 3 tablespoons Nutritional Yeast; 1/2 tablespoon Hemp Hearts; 2 tablespoons Roasted Chickpeas; 0.7 ounces Avocado, sliced; 1 tablespoon Pomegranate Seeds; 1 cup Fresh Arugula

Crispy Lentil and Quinoa Salad with Avocado and Roasted Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Salad with Avocado and Roasted Chickpeas

Pan-seared tempeh and lentils tossed with quinoa, pomegranate seeds, and avocado, finished with a savory nutritional yeast dressing and toasted hemp hearts.

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NUTRITION

Protein

36.8g

Fat

18.2g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Tempeh, crumbled

1/4 cup Cooked Lentils

0.15 cup Cooked Quinoa

3 tablespoons Nutritional Yeast

1/2 tablespoon Hemp Hearts

2 tablespoons Roasted Chickpeas

0.7 ounces Avocado, sliced

1 tablespoon Pomegranate Seeds

1 cup Fresh Arugula

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PREPARATION

1
Crumble the tempeh into bite-sized pieces and pan-sear in a non-stick skillet over medium heat until golden and slightly crispy.
2
Add the cooked lentils to the skillet and sauté for an additional 2 minutes to warm through and crisp the edges.
3
In a small bowl, whisk together the nutritional yeast with a tablespoon of lemon juice and a splash of water to create a creamy dressing.
4
In a large serving bowl, combine the fresh arugula, cooked quinoa, and pomegranate seeds.
5
Toss the warm tempeh and lentil mixture into the bowl with the greens and quinoa.
6
Drizzle the nutritional yeast dressing over the salad and toss gently to coat.
7
Top the salad with sliced avocado, roasted chickpeas, and a sprinkle of hemp hearts before serving.