Chickpea and Quinoa Power Bowl with Lemon-Tahini Drizzle

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

Chickpea and Quinoa Power Bowl with Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Bowl with Lemon-Tahini Drizzle

Sautéed tempeh and chickpeas served over fluffy quinoa and fresh spinach, finished with a creamy lemon-tahini drizzle.

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NUTRITION

420kcal
Protein
35.3g
Fat
17.1g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1/4 cup Chickpeas

1/4 cup Cooked Quinoa

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tsp Tahini

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Sauté the tempeh in a non-stick pan over medium heat until golden brown and heated through.

  • 2

    Place the fresh spinach in a large bowl to create a nutrient-dense base.

  • 3

    Arrange the cooked quinoa and chickpeas in sections over the spinach.

  • 4

    Add the sautéed tempeh to the bowl.

  • 5

    Whisk the tahini, lemon juice, and nutritional yeast with a tablespoon of warm water in a small jar until smooth.

  • 6

    Drizzle the creamy dressing over the bowl and serve immediately.

Chickpea and Quinoa Power Bowl with Lemon-Tahini Drizzle

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

Chickpea and Quinoa Power Bowl with Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Bowl with Lemon-Tahini Drizzle

Sautéed tempeh and chickpeas served over fluffy quinoa and fresh spinach, finished with a creamy lemon-tahini drizzle.

NUTRITION

420kcal
Protein
35.3g
Fat
17.1g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1/4 cup Chickpeas

1/4 cup Cooked Quinoa

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tsp Tahini

1 tbsp Lemon Juice

PREPARATION

  • 1

    Sauté the tempeh in a non-stick pan over medium heat until golden brown and heated through.

  • 2

    Place the fresh spinach in a large bowl to create a nutrient-dense base.

  • 3

    Arrange the cooked quinoa and chickpeas in sections over the spinach.

  • 4

    Add the sautéed tempeh to the bowl.

  • 5

    Whisk the tahini, lemon juice, and nutritional yeast with a tablespoon of warm water in a small jar until smooth.

  • 6

    Drizzle the creamy dressing over the bowl and serve immediately.