Lentil Walnut Protein Bowl with Roasted Broccoli

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

Lentil Walnut Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Bowl with Roasted Broccoli

Savor the hearty goodness of lentils and tofu combined with roasted broccoli in this vegan protein bowl, accented by a light lemon-tahini dressing and a sprinkle of crunchy walnuts and nutritional yeast. A balanced, flavorful meal that delights the palate with every bite.

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NUTRITION

508kcal
Protein
38.7g
Fat
21.7g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (150g)

150g extra-firm tofu

1 cup broccoli (155g)

1/2 tablespoon walnuts (7.5g)

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 teaspoon tahini

Salt and pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the broccoli florets with a drizzle of olive oil (optional if extra calories allowed), salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy at the edges.

  • 2

    While the broccoli roasts, press the tofu gently to remove excess moisture. Cut it into bite-sized cubes. Optionally, lightly season with salt and pepper.

  • 3

    Heat a non-stick pan over medium-high heat. Add the tofu cubes and sauté for about 5-7 minutes, turning occasionally until they are golden brown on all sides.

  • 4

    In a small bowl, whisk together lemon juice, tahini, a pinch of salt, and pepper. Adjust the dressing consistency with a little water if desired.

  • 5

    Assemble your bowl by layering the cooked lentils as the base. Top with the seared tofu and roasted broccoli. Sprinkle walnuts and nutritional yeast evenly over the bowl.

  • 6

    Drizzle the lemon-tahini dressing across the bowl. Give it a gentle toss to combine flavors before serving.

Lentil Walnut Protein Bowl with Roasted Broccoli

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

Lentil Walnut Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Bowl with Roasted Broccoli

Savor the hearty goodness of lentils and tofu combined with roasted broccoli in this vegan protein bowl, accented by a light lemon-tahini dressing and a sprinkle of crunchy walnuts and nutritional yeast. A balanced, flavorful meal that delights the palate with every bite.

NUTRITION

508kcal
Protein
38.7g
Fat
21.7g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (150g)

150g extra-firm tofu

1 cup broccoli (155g)

1/2 tablespoon walnuts (7.5g)

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 teaspoon tahini

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the broccoli florets with a drizzle of olive oil (optional if extra calories allowed), salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy at the edges.

  • 2

    While the broccoli roasts, press the tofu gently to remove excess moisture. Cut it into bite-sized cubes. Optionally, lightly season with salt and pepper.

  • 3

    Heat a non-stick pan over medium-high heat. Add the tofu cubes and sauté for about 5-7 minutes, turning occasionally until they are golden brown on all sides.

  • 4

    In a small bowl, whisk together lemon juice, tahini, a pinch of salt, and pepper. Adjust the dressing consistency with a little water if desired.

  • 5

    Assemble your bowl by layering the cooked lentils as the base. Top with the seared tofu and roasted broccoli. Sprinkle walnuts and nutritional yeast evenly over the bowl.

  • 6

    Drizzle the lemon-tahini dressing across the bowl. Give it a gentle toss to combine flavors before serving.