Lentil Walnut Protein Bowl with Roasted Broccoli

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

Lentil Walnut Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Bowl with Roasted Broccoli

Savor a hearty vegan bowl featuring tender lentils, perfectly roasted broccoli, crispy extra firm tofu, and a delicate sprinkle of walnuts and nutritional yeast for a satisfying crunch and umami depth. This bowl harmoniously blends textures and flavors to deliver a balanced, protein-packed lunch that tastes as good as it fuels your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

448kcal
Protein
36g
Fat
15.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (~140g)

1 cup extra firm tofu (~150g)

1 cup roasted broccoli (~91g)

1/16 cup walnuts (~7g)

2 tbsp nutritional yeast (~16g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, press the extra firm tofu to remove excess water. Cut into cubes and lightly sauté in a non-stick pan over medium heat until edges are golden.

  • 4

    In a bowl, combine the cooked lentils with the sautéed tofu. Sprinkle in the nutritional yeast and stir gently to coat and add a savory boost.

  • 5

    Plate the lentil-tofu mixture and top with the roasted broccoli. Finish by sprinkling the chopped walnuts over the bowl for a delightful crunch.

  • 6

    Serve warm and enjoy your protein-packed vegan lunch.

Lentil Walnut Protein Bowl with Roasted Broccoli

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

Lentil Walnut Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Bowl with Roasted Broccoli

Savor a hearty vegan bowl featuring tender lentils, perfectly roasted broccoli, crispy extra firm tofu, and a delicate sprinkle of walnuts and nutritional yeast for a satisfying crunch and umami depth. This bowl harmoniously blends textures and flavors to deliver a balanced, protein-packed lunch that tastes as good as it fuels your day.

NUTRITION

448kcal
Protein
36g
Fat
15.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (~140g)

1 cup extra firm tofu (~150g)

1 cup roasted broccoli (~91g)

1/16 cup walnuts (~7g)

2 tbsp nutritional yeast (~16g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, press the extra firm tofu to remove excess water. Cut into cubes and lightly sauté in a non-stick pan over medium heat until edges are golden.

  • 4

    In a bowl, combine the cooked lentils with the sautéed tofu. Sprinkle in the nutritional yeast and stir gently to coat and add a savory boost.

  • 5

    Plate the lentil-tofu mixture and top with the roasted broccoli. Finish by sprinkling the chopped walnuts over the bowl for a delightful crunch.

  • 6

    Serve warm and enjoy your protein-packed vegan lunch.