Name: Lentil and Quinoa Power Bowl with Roasted Chickpeas and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 cups Cooked Brown Lentils; 0.25 cup Cooked Quinoa; 5 tablespoons Nutritional Yeast; 2 tablespoons Roasted Chickpeas; 1 cup Fresh Spinach; 1 teaspoon Tahini; 1 tablespoon Lemon Juice

Lentil and Quinoa Power Bowl with Roasted Chickpeas and Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Chickpeas and Tahini Drizzle

Tender lentils and quinoa topped with spiced roasted chickpeas and a creamy lemon-tahini drizzle, finished with a savory, toasted crunch.

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NUTRITION

Protein

38.6g

Fat

6.8g

Carbs

72.9g

SERVINGS

1 serving

INGREDIENTS

1.1 cups Cooked Brown Lentils

0.25 cup Cooked Quinoa

5 tablespoons Nutritional Yeast

2 tablespoons Roasted Chickpeas

1 cup Fresh Spinach

1 teaspoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and toss chickpeas with a pinch of salt and cumin, then roast for 20 minutes until crunchy.
2
Prepare the lentils and quinoa according to package instructions until they are tender and fluffy.
3
In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of water until the mixture is smooth and pourable.
4
Place the fresh spinach in a large serving bowl and layer the warm lentils and quinoa directly on top.
5
Fold the nutritional yeast into the warm grain and lentil mixture to create a savory, protein-rich coating.
6
Top the power bowl with the roasted chickpeas and finish by drizzling the creamy tahini sauce over everything.