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 hearty vegan power bowl featuring seasoned, crispy baked tofu paired with earthy cooked lentils and quinoa, complemented by tender roasted broccoli. Finished with a bright splash of lemon and a drizzle of olive oil, this bowl delivers a satisfying crunch and well-rounded flavor profile perfect for a nutritious lunch.

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NUTRITION

580kcal
Protein
36.6g
Fat
17.6g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (93g)

1 cup Roasted Broccoli (91g)

150g Baked Firm Tofu

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Seasonings to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the firm tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu cubes with a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, turning halfway, until edges become crispy.

  • 4

    Meanwhile, prepare the lentils and quinoa if not already cooked. Warm them up in a pan with a pinch of salt and pepper.

  • 5

    Cut the broccoli into florets, toss with a little olive oil, salt, and pepper, and roast in the oven (can share the baking sheet with tofu if there’s space) for about 15-20 minutes until tender and slightly charred.

  • 6

    Once all components are ready, assemble the power bowl by layering the cooked lentils and quinoa as the base, then topping with roasted broccoli and crispy tofu.

  • 7

    Drizzle lemon juice over the bowl, adjust seasonings if needed, and serve warm.

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 hearty vegan power bowl featuring seasoned, crispy baked tofu paired with earthy cooked lentils and quinoa, complemented by tender roasted broccoli. Finished with a bright splash of lemon and a drizzle of olive oil, this bowl delivers a satisfying crunch and well-rounded flavor profile perfect for a nutritious lunch.

NUTRITION

580kcal
Protein
36.6g
Fat
17.6g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/2 cup Cooked Quinoa (93g)

1 cup Roasted Broccoli (91g)

150g Baked Firm Tofu

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Seasonings to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the firm tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu cubes with a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, turning halfway, until edges become crispy.

  • 4

    Meanwhile, prepare the lentils and quinoa if not already cooked. Warm them up in a pan with a pinch of salt and pepper.

  • 5

    Cut the broccoli into florets, toss with a little olive oil, salt, and pepper, and roast in the oven (can share the baking sheet with tofu if there’s space) for about 15-20 minutes until tender and slightly charred.

  • 6

    Once all components are ready, assemble the power bowl by layering the cooked lentils and quinoa as the base, then topping with roasted broccoli and crispy tofu.

  • 7

    Drizzle lemon juice over the bowl, adjust seasonings if needed, and serve warm.