Name: Edamame Quinoa Protein Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked quinoa; 1 cup shelled edamame; 4 oz extra firm tofu; 1 tbsp hemp seeds; 0.25 cup plain non-fat Greek yogurt; 1 tbsp lemon juice; 1 tsp tamari; 1 cup baby spinach; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Edamame Quinoa Protein Bowl

Sautéed tofu and chilled quinoa tossed with shelled edamame and a creamy lemon-yogurt dressing for a vibrant, protein-packed bowl.

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NUTRITION

Protein

50.2g

Fat

21.8g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

1 cup shelled edamame

4 oz extra firm tofu

1 tbsp hemp seeds

0.25 cup plain non-fat Greek yogurt

1 tbsp lemon juice

1 tsp tamari

1 cup baby spinach

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into half-inch cubes.
2
Heat a non-stick skillet over medium heat and sear the tofu cubes for 3-4 minutes per side until they are golden and crispy.
3
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, tamari, garlic powder, sea salt, and black pepper until the dressing is smooth.
4
Place the baby spinach in a large serving bowl and layer the cooked quinoa and shelled edamame on top.
5
Add the crispy tofu to the bowl, sprinkle with hemp seeds, and drizzle the creamy lemon-yogurt dressing over the top before serving.