YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli
Enjoy a nourishing, vegan power bowl that balances crispy seasoned lentils and perfectly roasted broccoli with tender baked tofu and a light quinoa base. This vibrant bowl is bursting with texture and subtle spice, making it a satisfying meal for your midday boost.
INGREDIENTS
175g Extra-Firm Tofu
0.75 cup Cooked Lentils (~150g)
0.33 cup Cooked Quinoa (~60g)
1 cup Roasted Broccoli (~156g)
Cooking Spray
Spices (smoked paprika, garlic powder, salt, pepper)
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu for about 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
Coat the tofu lightly with cooking spray and sprinkle with salt, pepper, and a pinch of smoked paprika. Spread on a baking sheet.
On another baking sheet, toss the broccoli florets with cooking spray and season with salt, pepper, and garlic powder.
Place both baking sheets in the oven. Roast the broccoli for about 15-20 minutes until tender and slightly charred. Bake the tofu for 25-30 minutes, flipping halfway through, until edges are golden and crispy.
In a pan over medium heat, add your pre-cooked lentils along with a light sprinkle of smoked paprika and garlic powder. Sauté for 3-4 minutes to enhance their crispiness.
Assemble the power bowl by placing the cooked quinoa as a base. Top with roasted broccoli, crispy lentils, and baked tofu. Finish with an additional light dusting of spices if desired.
Serve warm and enjoy your balanced, nutrient-packed vegan lunch!