Hard-Boiled Egg and Quinoa Power Bowl with Roasted Broccoli and Creamy Tahini Dressing

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

Hard-Boiled Egg and Quinoa Power Bowl with Roasted Broccoli and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Hard-Boiled Egg and Quinoa Power Bowl with Roasted Broccoli and Creamy Tahini Dressing

A bright and satisfying power bowl featuring perfectly hard-boiled eggs and a bed of fluffy quinoa accompanied by roasted broccoli. Drizzled with a velvety tahini lemon dressing, this bowl offers a balanced mix of textures and flavors that make it ideal for any meal of the day.

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NUTRITION

435kcal
Protein
23.6g
Fat
20.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Egg White

0.75 cup Cooked Quinoa

2 cups Chopped Broccoli

1 teaspoon Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes until hard-boiled.

  • 2

    While eggs are cooking, preheat your oven to 400°F. Toss chopped broccoli with olive oil, garlic powder, salt, and pepper on a baking sheet.

  • 3

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

  • 4

    Prepare the dressing by whisking together tahini, lemon juice, a splash of water, salt, and pepper in a small bowl until smooth.

  • 5

    Cook quinoa as per package directions. If using pre-cooked quinoa, reheat gently if preferred.

  • 6

    Once eggs are cool enough to handle, peel them. Slice the eggs (keeping the egg white separate is not necessary unless desired for texture).

  • 7

    Assemble the bowl by layering cooked quinoa at the base, adding the roasted broccoli over it, and topping with the sliced eggs.

  • 8

    Drizzle the creamy tahini dressing over the bowl. Serve immediately and enjoy the balanced flavors.

Hard-Boiled Egg and Quinoa Power Bowl with Roasted Broccoli and Creamy Tahini Dressing

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

Hard-Boiled Egg and Quinoa Power Bowl with Roasted Broccoli and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Hard-Boiled Egg and Quinoa Power Bowl with Roasted Broccoli and Creamy Tahini Dressing

A bright and satisfying power bowl featuring perfectly hard-boiled eggs and a bed of fluffy quinoa accompanied by roasted broccoli. Drizzled with a velvety tahini lemon dressing, this bowl offers a balanced mix of textures and flavors that make it ideal for any meal of the day.

NUTRITION

435kcal
Protein
23.6g
Fat
20.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Egg White

0.75 cup Cooked Quinoa

2 cups Chopped Broccoli

1 teaspoon Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes until hard-boiled.

  • 2

    While eggs are cooking, preheat your oven to 400°F. Toss chopped broccoli with olive oil, garlic powder, salt, and pepper on a baking sheet.

  • 3

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

  • 4

    Prepare the dressing by whisking together tahini, lemon juice, a splash of water, salt, and pepper in a small bowl until smooth.

  • 5

    Cook quinoa as per package directions. If using pre-cooked quinoa, reheat gently if preferred.

  • 6

    Once eggs are cool enough to handle, peel them. Slice the eggs (keeping the egg white separate is not necessary unless desired for texture).

  • 7

    Assemble the bowl by layering cooked quinoa at the base, adding the roasted broccoli over it, and topping with the sliced eggs.

  • 8

    Drizzle the creamy tahini dressing over the bowl. Serve immediately and enjoy the balanced flavors.