Name: Baked Herb and Lentil Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked green lentils; 8 oz extra firm tofu; 0.5 cup cooked quinoa; 1 cup fresh baby spinach; 1 tbsp nutritional yeast; 1 tsp tahini; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove garlic; 1 tsp dried oregano; 1 tsp dried thyme; 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

Baked Herb and Lentil Power Bowl

Crispy herb-crusted tofu and hearty lentils baked to perfection, served over fluffy quinoa with a velvety lemon-tahini drizzle.

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NUTRITION

Protein

55.8g

Fat

27.1g

Carbs

63.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked green lentils

8 oz extra firm tofu

0.5 cup cooked quinoa

1 cup fresh baby spinach

1 tbsp nutritional yeast

1 tsp tahini

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

1 tsp dried oregano

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu to remove excess moisture and cut it into 1/2-inch cubes.
3
In a large bowl, toss the tofu cubes and cooked lentils with the olive oil, nutritional yeast, dried oregano, dried thyme, sea salt, and black pepper.
4
Spread the tofu and lentil mixture in a single layer on the prepared baking sheet.
5
Bake for 20-25 minutes, tossing halfway through, until the tofu is golden and the lentils are slightly crisp.
6
While the mixture bakes, whisk together the tahini, lemon juice, and minced garlic in a small bowl, adding a teaspoon of water to thin if necessary.
7
Place the cooked quinoa and fresh baby spinach in a serving bowl.
8
Top with the hot baked tofu and lentils, then drizzle with the savory lemon-tahini dressing.