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

Enjoy a vibrant, plant-powered bowl featuring tender green lentils, nutty quinoa, crisp roasted broccoli, and golden crispy tofu, all finished with a sprinkle of nutritional yeast for an extra savory boost. This dish balances textures and flavors perfectly, ensuring a satisfying and energizing lunch.

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NUTRITION

459kcal
Protein
32.5g
Fat
13.9g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked green lentils (150g)

0.33 cup cooked quinoa (60g)

0.5 cup roasted broccoli (45g)

4 oz crispy firm tofu (113g)

1 tbsp nutritional yeast

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until they are tender and slightly crispy.

  • 2

    While the broccoli is roasting, press the tofu to eliminate excess moisture. Cut the tofu into cubes and season lightly with salt and pepper. For extra crispiness, pan-sear the tofu cubes in a non-stick pan over medium-high heat until all sides are golden.

  • 3

    Warm the cooked green lentils and quinoa if needed. If they are freshly cooked, fluff them gently with a fork.

  • 4

    Assemble the bowl by placing the lentils and quinoa at the base. Top with roasted broccoli and crispy tofu.

  • 5

    Sprinkle the nutritional yeast over the bowl for a savory, cheesy flavor. Adjust salt and pepper to taste before serving.

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

Enjoy a vibrant, plant-powered bowl featuring tender green lentils, nutty quinoa, crisp roasted broccoli, and golden crispy tofu, all finished with a sprinkle of nutritional yeast for an extra savory boost. This dish balances textures and flavors perfectly, ensuring a satisfying and energizing lunch.

NUTRITION

459kcal
Protein
32.5g
Fat
13.9g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked green lentils (150g)

0.33 cup cooked quinoa (60g)

0.5 cup roasted broccoli (45g)

4 oz crispy firm tofu (113g)

1 tbsp nutritional yeast

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until they are tender and slightly crispy.

  • 2

    While the broccoli is roasting, press the tofu to eliminate excess moisture. Cut the tofu into cubes and season lightly with salt and pepper. For extra crispiness, pan-sear the tofu cubes in a non-stick pan over medium-high heat until all sides are golden.

  • 3

    Warm the cooked green lentils and quinoa if needed. If they are freshly cooked, fluff them gently with a fork.

  • 4

    Assemble the bowl by placing the lentils and quinoa at the base. Top with roasted broccoli and crispy tofu.

  • 5

    Sprinkle the nutritional yeast over the bowl for a savory, cheesy flavor. Adjust salt and pepper to taste before serving.