Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

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 and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

A vibrant, hearty vegan power bowl featuring crispy roasted lentils paired with fluffy quinoa, tender roasted broccoli, and a savory tahini drizzle. This dish delights with a satisfying crunch and a balanced blend of textures and flavors that energize your day.

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NUTRITION

428kcal
Protein
35.9g
Fat
5.2g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (approx 150g)

0.5 cup cooked quinoa (approx 93g)

1 cup roasted broccoli (approx 150g)

50g seitan

0.5 teaspoon tahini

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss broccoli florets with a small drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 2

    For the crispy lentils, drain and rinse canned or pre-cooked lentils, pat dry, and toss with your favorite spices (such as smoked paprika, garlic powder, salt, and pepper). Spread them out on a baking sheet and roast in the oven during the last 15 minutes of broccoli roasting, stirring once, until they become crispy.

  • 3

    Prepare quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Slice seitan into bite-sized pieces and quickly pan-sear over medium-high heat until they get a light golden crust, about 3-4 minutes. This enhances their texture and flavor.

  • 5

    Plate the power bowl by layering the cooked quinoa as a base, then add the roasted broccoli, crispy lentils, and seared seitan on top.

  • 6

    Drizzle with tahini (or mix tahini with a squeeze of lemon juice and a splash of water for a thinner consistency) and garnish with a sprinkle of fresh herbs if desired. Serve warm.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

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 and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

A vibrant, hearty vegan power bowl featuring crispy roasted lentils paired with fluffy quinoa, tender roasted broccoli, and a savory tahini drizzle. This dish delights with a satisfying crunch and a balanced blend of textures and flavors that energize your day.

NUTRITION

428kcal
Protein
35.9g
Fat
5.2g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (approx 150g)

0.5 cup cooked quinoa (approx 93g)

1 cup roasted broccoli (approx 150g)

50g seitan

0.5 teaspoon tahini

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss broccoli florets with a small drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 2

    For the crispy lentils, drain and rinse canned or pre-cooked lentils, pat dry, and toss with your favorite spices (such as smoked paprika, garlic powder, salt, and pepper). Spread them out on a baking sheet and roast in the oven during the last 15 minutes of broccoli roasting, stirring once, until they become crispy.

  • 3

    Prepare quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Slice seitan into bite-sized pieces and quickly pan-sear over medium-high heat until they get a light golden crust, about 3-4 minutes. This enhances their texture and flavor.

  • 5

    Plate the power bowl by layering the cooked quinoa as a base, then add the roasted broccoli, crispy lentils, and seared seitan on top.

  • 6

    Drizzle with tahini (or mix tahini with a squeeze of lemon juice and a splash of water for a thinner consistency) and garnish with a sprinkle of fresh herbs if desired. Serve warm.