Chickpea and Lentil Power Bowl with Roasted Broccoli

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

Chickpea and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Lentil Power Bowl with Roasted Broccoli

A vibrant and hearty power bowl featuring tender chickpeas and savory lentils paired with golden roasted broccoli and crisp cubes of marinated tofu. This plant-based dish melds earthy flavors and textures into a satisfying lunch that embraces whole foods and celebrates clean, simple ingredients.

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NUTRITION

604kcal
Protein
41.2g
Fat
14.4g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas (123g)

1 cup cooked Lentils (198g)

3 oz Extra Firm Tofu (85g)

1 cup Broccoli (91g)

0.5 teaspoon Olive Oil (2.3g)

1 tablespoon Lemon Juice (15g)

1 clove Garlic

1 teaspoon Cumin

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Drain and rinse the cooked chickpeas and lentils if not already prepared. Pat tofu dry and cut into 1-inch cubes.

  • 3

    In a bowl, toss the broccoli florets with olive oil, a pinch of salt and pepper, and spread them out on a baking sheet. Roast in the oven for 15-18 minutes until tender and slightly caramelized.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium heat. Add the tofu cubes and sprinkle lightly with salt, pepper, and cumin. Sauté for 5-7 minutes until golden on all sides. Remove tofu and set aside.

  • 5

    In the same skillet, add minced garlic and sauté briefly until fragrant. Add chickpeas and lentils, stirring gently to combine with the garlic, letting the flavors meld for about 2 minutes.

  • 6

    Remove the skillet from heat and stir in lemon juice.

  • 7

    Assemble the power bowl by layering the garlic-infused chickpeas and lentils, sautéed tofu, and roasted broccoli. Adjust seasonings with extra salt and pepper if needed before serving.

Chickpea and Lentil Power Bowl with Roasted Broccoli

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

Chickpea and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Lentil Power Bowl with Roasted Broccoli

A vibrant and hearty power bowl featuring tender chickpeas and savory lentils paired with golden roasted broccoli and crisp cubes of marinated tofu. This plant-based dish melds earthy flavors and textures into a satisfying lunch that embraces whole foods and celebrates clean, simple ingredients.

NUTRITION

604kcal
Protein
41.2g
Fat
14.4g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas (123g)

1 cup cooked Lentils (198g)

3 oz Extra Firm Tofu (85g)

1 cup Broccoli (91g)

0.5 teaspoon Olive Oil (2.3g)

1 tablespoon Lemon Juice (15g)

1 clove Garlic

1 teaspoon Cumin

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Drain and rinse the cooked chickpeas and lentils if not already prepared. Pat tofu dry and cut into 1-inch cubes.

  • 3

    In a bowl, toss the broccoli florets with olive oil, a pinch of salt and pepper, and spread them out on a baking sheet. Roast in the oven for 15-18 minutes until tender and slightly caramelized.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium heat. Add the tofu cubes and sprinkle lightly with salt, pepper, and cumin. Sauté for 5-7 minutes until golden on all sides. Remove tofu and set aside.

  • 5

    In the same skillet, add minced garlic and sauté briefly until fragrant. Add chickpeas and lentils, stirring gently to combine with the garlic, letting the flavors meld for about 2 minutes.

  • 6

    Remove the skillet from heat and stir in lemon juice.

  • 7

    Assemble the power bowl by layering the garlic-infused chickpeas and lentils, sautéed tofu, and roasted broccoli. Adjust seasonings with extra salt and pepper if needed before serving.