YOUR SOLIN GENERATED RECIPE
Lentil and Chickpea Power Bowl
Warm lentils and chickpeas sautéed with oregano and served over a silky Greek yogurt base with crisp cucumbers and a bright lemon drizzle.
INGREDIENTS
1 cup cooked green lentils
0.5 cup cooked chickpeas
0.5 cup non-fat Greek yogurt
1 tbsp hemp hearts
1 tbsp nutritional yeast
1 cup fresh spinach
0.25 cup diced cucumber
0.25 cup halved cherry tomatoes
1 tbsp lemon juice
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
In a small bowl, whisk together the Greek yogurt and a pinch of sea salt, then spread it evenly across the bottom of a serving bowl.
Heat the olive oil in a medium skillet over medium heat.
Add the cooked lentils and chickpeas to the skillet, seasoning them with the dried oregano, sea salt, and black pepper.
Sauté for 3-4 minutes until the legumes are heated through and slightly fragrant.
Add the fresh spinach to the skillet and toss for 1 minute until just beginning to wilt, then remove from heat.
Stir in the nutritional yeast to coat the warm lentil mixture.
Spoon the warm lentil and chickpea mixture over the yogurt base.
Top with the diced cucumber and cherry tomatoes.
Drizzle the entire bowl with lemon juice and sprinkle with hemp hearts before serving.