Name: Paneer Spinach Scramble with Chickpea Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 80g Paneer, crumbled; 60g Canned Chickpeas, rinsed and drained; 1 slice Sprouted Grain Bread; 2 cups Fresh Spinach; 2 tbsp Diced Red Onion; 2 tbsp Diced Tomato; 1/4 tsp Turmeric powder; 1/4 tsp Cumin powder; 1 tsp Lemon juice

Paneer Spinach Scramble with Chickpea Toast

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

YOUR SOLIN GENERATED RECIPE

Paneer Spinach Scramble with Chickpea Toast

Crumbled paneer and fresh spinach sautéed with turmeric and cumin, served over toasted sprouted bread with a zesty, smashed chickpea spread.

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NUTRITION

Protein

27.2g

Fat

21.4g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

80g Paneer, crumbled

60g Canned Chickpeas, rinsed and drained

1 slice Sprouted Grain Bread

2 cups Fresh Spinach

2 tbsp Diced Red Onion

2 tbsp Diced Tomato

1/4 tsp Turmeric powder

1/4 tsp Cumin powder

1 tsp Lemon juice

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PREPARATION

1
In a small bowl, mash the chickpeas with lemon juice, a pinch of cumin, and a dash of salt until they reach a chunky paste consistency.
2
Toast the sprouted grain bread until golden and firm, then spread the chickpea mash evenly over the top.
3
Heat a non-stick skillet over medium heat and lightly coat with a quick spray of avocado oil.
4
Add the diced onion and tomato to the skillet, sautéing for 2 minutes until the onions are translucent.
5
Stir in the crumbled paneer, fresh spinach, turmeric, and remaining cumin.
6
Cook for 3 minutes, stirring frequently, until the spinach is fully wilted and the paneer is warm and yellow from the turmeric.
7
Pile the paneer and spinach scramble onto the chickpea toast and finish with a crack of black pepper.