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

Enjoy a hearty whole food plant-based bowl featuring tender cooked lentils, savory marinated tempeh, and crisp, roasted broccoli, all brought together with a sprinkle of nutritional yeast for an extra burst of umami flavor. This meal delights with balanced textures and warm spices perfect for a nourishing midday boost.

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NUTRITION

434kcal
Protein
33.5g
Fat
17.6g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (approx. 100g)

100g Tempeh

1 cup Broccoli (approx. 91g)

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Lemon Juice

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil, lemon juice, cumin, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-20 minutes, until tender and slightly crispy on the edges.

  • 4

    While the broccoli is roasting, slice the tempeh into bite-sized pieces and optionally pan-sear in a non-stick skillet over medium heat for 3-4 minutes on each side to enhance flavor.

  • 5

    In a bowl, combine the cooked lentils, roasted broccoli, and tempeh. Sprinkle nutritional yeast over the top and gently toss to combine all flavors.

  • 6

    Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy this balanced, protein-rich meal.

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

Enjoy a hearty whole food plant-based bowl featuring tender cooked lentils, savory marinated tempeh, and crisp, roasted broccoli, all brought together with a sprinkle of nutritional yeast for an extra burst of umami flavor. This meal delights with balanced textures and warm spices perfect for a nourishing midday boost.

NUTRITION

434kcal
Protein
33.5g
Fat
17.6g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Lentils (approx. 100g)

100g Tempeh

1 cup Broccoli (approx. 91g)

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tsp Lemon Juice

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil, lemon juice, cumin, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-20 minutes, until tender and slightly crispy on the edges.

  • 4

    While the broccoli is roasting, slice the tempeh into bite-sized pieces and optionally pan-sear in a non-stick skillet over medium heat for 3-4 minutes on each side to enhance flavor.

  • 5

    In a bowl, combine the cooked lentils, roasted broccoli, and tempeh. Sprinkle nutritional yeast over the top and gently toss to combine all flavors.

  • 6

    Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy this balanced, protein-rich meal.