YOUR SOLIN GENERATED RECIPE
Lentil and Quinoa Power Bowl
Sautéed tofu and steamed edamame served over a base of lentils and quinoa, finished with a zesty lemon-hemp dressing for a refreshing crunch.
INGREDIENTS
0.75 cup cooked green lentils
0.13 cup cooked quinoa
0.5 cup shelled edamame
4 oz extra firm tofu
0.5 tbsp hemp seeds
2 tbsp nutritional yeast
1 cup baby spinach
0.25 tsp avocado oil
1 tbsp lemon juice
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into half-inch cubes.
Heat the avocado oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden brown and crispy on all sides.
In a large mixing bowl, combine the cooked green lentils, cooked quinoa, shelled edamame, and baby spinach.
In a small jar or bowl, whisk together the lemon juice, nutritional yeast, garlic powder, sea salt, and black pepper to create the dressing.
Add the warm sautéed tofu to the bowl and drizzle the prepared dressing over the mixture.
Sprinkle the hemp seeds over the top and toss everything together until the spinach is slightly wilted and the ingredients are well coated.