YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli
Savor this vibrant vegan power bowl featuring crispy roasted lentils and quinoa, complemented by tender roasted broccoli, golden baked tofu cubes, and a sprinkle of shelled edamame. Each bite brings a delightful contrast of textures and a burst of fresh, earthy flavors, perfect for a nourishing midday boost.
INGREDIENTS
0.75 cup cooked brown lentils (~130g)
0.5 cup cooked quinoa (~92g)
1 cup roasted broccoli (~150g)
100g crispy baked tofu
0.25 cup shelled edamame (~38g)
1 teaspoon olive oil
1 teaspoon lemon juice
1 teaspoon smoked paprika
1 teaspoon garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
In a bowl, toss the drained cooked brown lentils with olive oil, smoked paprika, garlic powder, and a pinch of salt. Spread them on a baking sheet to roast until they become crispy, about 15-20 minutes.
Meanwhile, prepare the tofu by pressing out excess moisture. Cut it into cubes, toss lightly with a bit of olive oil, salt, and a pinch of smoked paprika, and arrange on a separate baking sheet. Bake for about 20-25 minutes until edges are golden and crispy.
While the lentils and tofu are in the oven, toss the broccoli florets with a small drizzle of olive oil and a bit of salt. Roast in the oven for about 15 minutes until tender and lightly charred.
Cook quinoa according to package instructions if not pre-cooked.
Steam or boil shelled edamame for 3-4 minutes, then drain.
In a bowl, combine the roasted crispy lentils, cooked quinoa, roasted broccoli, crispy tofu cubes, and edamame.
Drizzle with lemon juice and adjust salt and pepper to taste. Toss gently to combine all ingredients.
Serve warm and enjoy this nutrient-packed, crispy vegan power bowl.