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

A hearty vegan power bowl featuring tender, savory lentils, fluffy quinoa, and perfectly roasted broccoli, accented by crispy baked tofu for a satisfying crunch. This nourishing bowl is balanced in texture and flavor, delivering a delightful mix of earthy lentils, nutty quinoa, and vibrant green broccoli, all brought together by a light, crispy tofu that adds a boost of protein.

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NUTRITION

406kcal
Protein
32.5g
Fat
7.3g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/4 cup Cooked Quinoa (43g)

1 cup Roasted Broccoli (91g)

4 ounces Crispy Baked Tofu (113g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli and crisping the tofu.

  • 2

    Rinse broccoli florets and toss with a small drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Cut firm tofu into 1-inch cubes and lightly toss with a pinch of salt, pepper, and your favorite spices for a crispy finish.

  • 4

    Place tofu cubes on a separate baking sheet lined with parchment paper.

  • 5

    Roast the broccoli and tofu in the oven. Broccoli should become tender and slightly charred after about 15 minutes, while tofu will crisp up in about 20 minutes. Adjust times as needed and toss once halfway through.

  • 6

    While the vegetables roast, warm the pre-cooked lentils and quinoa gently on the stovetop. If needed, add a splash of water to avoid sticking.

  • 7

    Assemble the power bowl by layering the warm lentils and quinoa, then topping with the roasted broccoli and crispy tofu.

  • 8

    For an extra burst of flavor, you may drizzle a squeeze of lemon juice or a light tahini dressing over the bowl before serving.

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

A hearty vegan power bowl featuring tender, savory lentils, fluffy quinoa, and perfectly roasted broccoli, accented by crispy baked tofu for a satisfying crunch. This nourishing bowl is balanced in texture and flavor, delivering a delightful mix of earthy lentils, nutty quinoa, and vibrant green broccoli, all brought together by a light, crispy tofu that adds a boost of protein.

NUTRITION

406kcal
Protein
32.5g
Fat
7.3g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1/4 cup Cooked Quinoa (43g)

1 cup Roasted Broccoli (91g)

4 ounces Crispy Baked Tofu (113g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli and crisping the tofu.

  • 2

    Rinse broccoli florets and toss with a small drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Cut firm tofu into 1-inch cubes and lightly toss with a pinch of salt, pepper, and your favorite spices for a crispy finish.

  • 4

    Place tofu cubes on a separate baking sheet lined with parchment paper.

  • 5

    Roast the broccoli and tofu in the oven. Broccoli should become tender and slightly charred after about 15 minutes, while tofu will crisp up in about 20 minutes. Adjust times as needed and toss once halfway through.

  • 6

    While the vegetables roast, warm the pre-cooked lentils and quinoa gently on the stovetop. If needed, add a splash of water to avoid sticking.

  • 7

    Assemble the power bowl by layering the warm lentils and quinoa, then topping with the roasted broccoli and crispy tofu.

  • 8

    For an extra burst of flavor, you may drizzle a squeeze of lemon juice or a light tahini dressing over the bowl before serving.