Lentil and Quinoa Power Bowl with Roasted Broccoli

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

Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli

A hearty vegan bowl that combines tender lentils and a hint of quinoa with savory, marinated tempeh, roasted broccoli, and fresh spinach for a nourishing and protein-packed lunch. Each bite delivers a blend of textures and flavors, from the earthy lentils to the crispy broccoli, making it both delicious and energizing.

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NUTRITION

399kcal
Protein
33.7g
Fat
8.5g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

7/8 cup cooked lentils (200g)

1/8 cup cooked quinoa (30g)

60g tempeh

1 cup roasted broccoli

1 cup raw spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and pat dry the broccoli florets. Toss them with a little olive oil, salt, and pepper, then spread out on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until edges are slightly crispy.

  • 4

    While the broccoli roasts, warm the cooked lentils and quinoa in a small saucepan over medium heat, seasoning lightly with salt and pepper.

  • 5

    Slice the tempeh into cubes or strips. In a non-stick pan over medium heat, sear the tempeh until golden on all sides, about 5-7 minutes. Optionally, you may add a splash of soy sauce for extra flavor.

  • 6

    Prepare your bowl by layering the warmed lentils and quinoa as the base.

  • 7

    Top with the seared tempeh, roasted broccoli, and a handful of fresh spinach.

  • 8

    Drizzle with your favorite vegan dressing or a squeeze of lemon if desired, and serve warm.

Lentil and Quinoa Power Bowl with Roasted Broccoli

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

Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli

A hearty vegan bowl that combines tender lentils and a hint of quinoa with savory, marinated tempeh, roasted broccoli, and fresh spinach for a nourishing and protein-packed lunch. Each bite delivers a blend of textures and flavors, from the earthy lentils to the crispy broccoli, making it both delicious and energizing.

NUTRITION

399kcal
Protein
33.7g
Fat
8.5g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

7/8 cup cooked lentils (200g)

1/8 cup cooked quinoa (30g)

60g tempeh

1 cup roasted broccoli

1 cup raw spinach

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and pat dry the broccoli florets. Toss them with a little olive oil, salt, and pepper, then spread out on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until edges are slightly crispy.

  • 4

    While the broccoli roasts, warm the cooked lentils and quinoa in a small saucepan over medium heat, seasoning lightly with salt and pepper.

  • 5

    Slice the tempeh into cubes or strips. In a non-stick pan over medium heat, sear the tempeh until golden on all sides, about 5-7 minutes. Optionally, you may add a splash of soy sauce for extra flavor.

  • 6

    Prepare your bowl by layering the warmed lentils and quinoa as the base.

  • 7

    Top with the seared tempeh, roasted broccoli, and a handful of fresh spinach.

  • 8

    Drizzle with your favorite vegan dressing or a squeeze of lemon if desired, and serve warm.