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 vibrant vegan power bowl loaded with tender 2/3 cup of cooked lentils, nutty 1/3 cup quinoa, and perfectly roasted broccoli, topped with crispy baked tofu for an extra protein punch. This bowl boasts a delightful mix of textures and flavors, with a light lemon-herb dressing that ties the elements together for a satisfying, clean, and energizing meal.

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NUTRITION

447kcal
Protein
30.8g
Fat
14.6g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Cooked Lentils (approx. 132g)

1/3 cup Cooked Quinoa (approx. 62g)

1 cup Roasted Broccoli (approx. 91g)

150g Baked Tofu

1 Tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet, toss the broccoli florets with a drizzle of olive oil, a pinch of salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, press the tofu gently to remove excess moisture. Cut the tofu into cubes and toss with smoked paprika, salt, and pepper.

  • 4

    Spread the tofu cubes on a separate lined baking sheet and bake in the oven for about 20 minutes, flipping halfway through, until they are crispy on the edges.

  • 5

    In a bowl, combine the cooked lentils and quinoa. Drizzle with lemon juice, a small drizzle of olive oil, salt, and pepper, and gently toss.

  • 6

    Assemble your bowl by layering the lentil-quinoa mixture, roasted broccoli, and crispy tofu. Serve warm and enjoy your nutrient-packed vegan power bowl.

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 vibrant vegan power bowl loaded with tender 2/3 cup of cooked lentils, nutty 1/3 cup quinoa, and perfectly roasted broccoli, topped with crispy baked tofu for an extra protein punch. This bowl boasts a delightful mix of textures and flavors, with a light lemon-herb dressing that ties the elements together for a satisfying, clean, and energizing meal.

NUTRITION

447kcal
Protein
30.8g
Fat
14.6g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Cooked Lentils (approx. 132g)

1/3 cup Cooked Quinoa (approx. 62g)

1 cup Roasted Broccoli (approx. 91g)

150g Baked Tofu

1 Tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a baking sheet, toss the broccoli florets with a drizzle of olive oil, a pinch of salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, press the tofu gently to remove excess moisture. Cut the tofu into cubes and toss with smoked paprika, salt, and pepper.

  • 4

    Spread the tofu cubes on a separate lined baking sheet and bake in the oven for about 20 minutes, flipping halfway through, until they are crispy on the edges.

  • 5

    In a bowl, combine the cooked lentils and quinoa. Drizzle with lemon juice, a small drizzle of olive oil, salt, and pepper, and gently toss.

  • 6

    Assemble your bowl by layering the lentil-quinoa mixture, roasted broccoli, and crispy tofu. Serve warm and enjoy your nutrient-packed vegan power bowl.