Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

Oven-roasted chickpeas and lentils served over fluffy quinoa with fresh baby spinach and a squeeze of lemon, finished with a sprinkle of toasted nutritional yeast.

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NUTRITION

459kcal
Protein
31.6g
Fat
4.3g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

0.5 cup Cooked Quinoa

0.25 cup Roasted Chickpeas

2 tablespoons Nutritional Yeast

1 cup Fresh Baby Spinach

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Pat the cooked chickpeas and lentils thoroughly dry with a paper towel to ensure they get maximum crunch.

  • 3

    Spread the chickpeas and lentils on the baking sheet, mist with a little cooking spray, and roast for 20 minutes until crispy.

  • 4

    While the legumes roast, place the cooked quinoa and baby spinach in a large bowl, allowing the residual heat of the quinoa to soften the leaves.

  • 5

    Drizzle the mixture with fresh lemon juice and a pinch of sea salt, tossing well to combine.

  • 6

    Transfer the grain and spinach mixture to a bowl and top with the hot, crispy lentils, chickpeas, and a dusting of savory nutritional yeast.

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Chickpeas

Oven-roasted chickpeas and lentils served over fluffy quinoa with fresh baby spinach and a squeeze of lemon, finished with a sprinkle of toasted nutritional yeast.

NUTRITION

459kcal
Protein
31.6g
Fat
4.3g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

0.5 cup Cooked Quinoa

0.25 cup Roasted Chickpeas

2 tablespoons Nutritional Yeast

1 cup Fresh Baby Spinach

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Pat the cooked chickpeas and lentils thoroughly dry with a paper towel to ensure they get maximum crunch.

  • 3

    Spread the chickpeas and lentils on the baking sheet, mist with a little cooking spray, and roast for 20 minutes until crispy.

  • 4

    While the legumes roast, place the cooked quinoa and baby spinach in a large bowl, allowing the residual heat of the quinoa to soften the leaves.

  • 5

    Drizzle the mixture with fresh lemon juice and a pinch of sea salt, tossing well to combine.

  • 6

    Transfer the grain and spinach mixture to a bowl and top with the hot, crispy lentils, chickpeas, and a dusting of savory nutritional yeast.