Crispy Lentil and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Bowl with Roasted Broccoli

A vibrant, plant-based bowl featuring a creative blend of unsweetened pea protein isolate, crispy lightly-spiced lentils, fluffy quinoa, and perfectly roasted broccoli. Enjoy the satisfying crunch and fresh flavors that make this dish both nutritious and delicious.

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NUTRITION

268kcal
Protein
39.6g
Fat
2.3g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

40g unsweetened pea protein isolate

40g cooked lentils

0.125 cup cooked quinoa

100g roasted broccoli

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss broccoli florets with a pinch of salt, pepper, and your favorite herbs, then roast on a baking sheet for about 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, prepare your crispy lentils. In a nonstick skillet over medium-high heat, lightly dry-fry the pre-cooked lentils with a sprinkle of smoked paprika and garlic powder until they become extra-crispy. This should take about 3-5 minutes.

  • 3

    In a small bowl, rehydrate and fluff the pea protein isolate by mixing it with a few tablespoons of warm water, stirring until it has a light, crumbly texture.

  • 4

    Prepare the quinoa if not already cooked. Use a precise 1/8 cup serving (approximately 21 grams) of cooked quinoa to keep the portion light.

  • 5

    In a bowl, combine the rehydrated pea protein, crispy lentils, and quinoa. Gently toss in the roasted broccoli.

  • 6

    Season the bowl lightly with additional herbs, a squeeze of lemon, or a dash of pepper to enhance the flavors. Serve immediately and enjoy your protein-packed, low-calorie plant-based lunch.

Crispy Lentil and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Bowl with Roasted Broccoli

A vibrant, plant-based bowl featuring a creative blend of unsweetened pea protein isolate, crispy lightly-spiced lentils, fluffy quinoa, and perfectly roasted broccoli. Enjoy the satisfying crunch and fresh flavors that make this dish both nutritious and delicious.

NUTRITION

268kcal
Protein
39.6g
Fat
2.3g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

40g unsweetened pea protein isolate

40g cooked lentils

0.125 cup cooked quinoa

100g roasted broccoli

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss broccoli florets with a pinch of salt, pepper, and your favorite herbs, then roast on a baking sheet for about 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, prepare your crispy lentils. In a nonstick skillet over medium-high heat, lightly dry-fry the pre-cooked lentils with a sprinkle of smoked paprika and garlic powder until they become extra-crispy. This should take about 3-5 minutes.

  • 3

    In a small bowl, rehydrate and fluff the pea protein isolate by mixing it with a few tablespoons of warm water, stirring until it has a light, crumbly texture.

  • 4

    Prepare the quinoa if not already cooked. Use a precise 1/8 cup serving (approximately 21 grams) of cooked quinoa to keep the portion light.

  • 5

    In a bowl, combine the rehydrated pea protein, crispy lentils, and quinoa. Gently toss in the roasted broccoli.

  • 6

    Season the bowl lightly with additional herbs, a squeeze of lemon, or a dash of pepper to enhance the flavors. Serve immediately and enjoy your protein-packed, low-calorie plant-based lunch.