Crispy 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.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Enjoy a vibrant bowl featuring tender, earthy lentils layered with a touch of fluffy quinoa, crispy pan-fried tofu, and vibrant roasted broccoli. Enhanced with a sprinkle of nutritional yeast for a savory boost, this power bowl is both satisfying and perfectly balanced for a wholesome vegan lunch.

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NUTRITION

458kcal
Protein
37g
Fat
10.3g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1/8 cup cooked quinoa

1 cup roasted broccoli

4.3 oz crispy tofu

1 tbsp nutritional yeast

1/2 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli florets with 1/2 teaspoon olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the broccoli in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli roasts, prepare the crispy tofu. Cut firm tofu into cubes and press gently to remove excess moisture. Lightly season with salt, pepper, and any preferred spices.

  • 4

    Pan-fry the tofu in a non-stick skillet over medium heat until all sides are golden and crispy, about 8-10 minutes.

  • 5

    In a bowl, combine 1 cup of pre-cooked lentils with 1/8 cup of cooked quinoa. Warm slightly if desired.

  • 6

    Plate the lentil-quinoa base, then top with roasted broccoli and crispy tofu. Sprinkle 1 tablespoon of nutritional yeast over the top for an extra savory flavor boost.

  • 7

    Serve warm and enjoy your nutrient-packed vegan power bowl.

Crispy 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.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Enjoy a vibrant bowl featuring tender, earthy lentils layered with a touch of fluffy quinoa, crispy pan-fried tofu, and vibrant roasted broccoli. Enhanced with a sprinkle of nutritional yeast for a savory boost, this power bowl is both satisfying and perfectly balanced for a wholesome vegan lunch.

NUTRITION

458kcal
Protein
37g
Fat
10.3g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils

1/8 cup cooked quinoa

1 cup roasted broccoli

4.3 oz crispy tofu

1 tbsp nutritional yeast

1/2 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli florets with 1/2 teaspoon olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the broccoli in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli roasts, prepare the crispy tofu. Cut firm tofu into cubes and press gently to remove excess moisture. Lightly season with salt, pepper, and any preferred spices.

  • 4

    Pan-fry the tofu in a non-stick skillet over medium heat until all sides are golden and crispy, about 8-10 minutes.

  • 5

    In a bowl, combine 1 cup of pre-cooked lentils with 1/8 cup of cooked quinoa. Warm slightly if desired.

  • 6

    Plate the lentil-quinoa base, then top with roasted broccoli and crispy tofu. Sprinkle 1 tablespoon of nutritional yeast over the top for an extra savory flavor boost.

  • 7

    Serve warm and enjoy your nutrient-packed vegan power bowl.