Name: Lentil & Quinoa Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked green lentils; 0.25 cup cooked quinoa; 6 oz extra-firm tofu; 0.5 tbsp hemp hearts; 2 tbsp nutritional yeast; 1 cup fresh baby spinach; 0 tsp olive oil; 0 tbsp tahini; 1 tbsp lemon juice; 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

Lentil & Quinoa Power Bowl

Lentils and tofu sautéed with savory spices, served over fluffy quinoa and fresh spinach with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

43.6g

Fat

19.4g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked green lentils

0.25 cup cooked quinoa

6 oz extra-firm tofu

0.5 tbsp hemp hearts

2 tbsp nutritional yeast

1 cup fresh baby spinach

0 tsp olive oil

0 tbsp tahini

1 tbsp lemon juice

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 small 1/2-inch cubes.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Add the tofu cubes to the skillet and sauté for 5-7 minutes until they are golden brown and crispy on all sides.
4
Stir the cooked lentils, garlic powder, sea salt, and black pepper into the skillet with the tofu, heating for 2 minutes until warmed through.
5
In a small bowl, whisk together the tahini, lemon juice, and nutritional yeast until a smooth, thick dressing forms.
6
Place the cooked quinoa and fresh baby spinach in a large serving bowl.
7
Top the quinoa and spinach base with the warm tofu and lentil mixture.
8
Drizzle the lemon-tahini dressing over the bowl and sprinkle with hemp hearts before serving.