Hearty Protein-Packed Lentil and Quinoa Bowl with Roasted Vegetables

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

Hearty Protein-Packed Lentil and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Protein-Packed Lentil and Quinoa Bowl with Roasted Vegetables

Savor this nourishing bowl featuring a hearty blend of protein-rich lentils and quinoa, perfectly complemented by roasted sweet potato and broccoli. Enhanced with firm tofu and garnished with nutrient-dense hemp seeds, this vibrant dish is finished with a light drizzle of olive oil for a burst of flavor and texture.

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NUTRITION

543kcal
Protein
33.3g
Fat
18.8g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Quinoa (92 g)

0.5 cup cooked Lentils (100 g)

0.5 medium Sweet Potato (55 g)

1 cup roasted Broccoli (91 g)

150 g Firm Tofu

1 teaspoon Olive Oil

1 tablespoon Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into small cubes and toss with a light drizzle of olive oil, salt, and pepper. Spread evenly on a baking tray.

  • 3

    Roast the sweet potato cubes in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, chop the broccoli into bite-sized florets, season lightly, and roast for 15 minutes until edges are crisp.

  • 5

    Heat a non-stick skillet over medium heat and add the firm tofu (pressed and cubed). Lightly sauté tofu until all sides are golden.

  • 6

    In a bowl, combine 0.5 cup of cooked quinoa and 0.5 cup of cooked lentils.

  • 7

    Add the roasted sweet potato, broccoli, and sautéed tofu to the quinoa and lentils mixture.

  • 8

    Drizzle with a teaspoon of olive oil, sprinkle hemp seeds on top, and gently toss to combine.

  • 9

    Serve warm and enjoy your protein-packed, hearty bowl!

Hearty Protein-Packed Lentil and Quinoa Bowl with Roasted Vegetables

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

Hearty Protein-Packed Lentil and Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Protein-Packed Lentil and Quinoa Bowl with Roasted Vegetables

Savor this nourishing bowl featuring a hearty blend of protein-rich lentils and quinoa, perfectly complemented by roasted sweet potato and broccoli. Enhanced with firm tofu and garnished with nutrient-dense hemp seeds, this vibrant dish is finished with a light drizzle of olive oil for a burst of flavor and texture.

NUTRITION

543kcal
Protein
33.3g
Fat
18.8g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Quinoa (92 g)

0.5 cup cooked Lentils (100 g)

0.5 medium Sweet Potato (55 g)

1 cup roasted Broccoli (91 g)

150 g Firm Tofu

1 teaspoon Olive Oil

1 tablespoon Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the sweet potato into small cubes and toss with a light drizzle of olive oil, salt, and pepper. Spread evenly on a baking tray.

  • 3

    Roast the sweet potato cubes in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, chop the broccoli into bite-sized florets, season lightly, and roast for 15 minutes until edges are crisp.

  • 5

    Heat a non-stick skillet over medium heat and add the firm tofu (pressed and cubed). Lightly sauté tofu until all sides are golden.

  • 6

    In a bowl, combine 0.5 cup of cooked quinoa and 0.5 cup of cooked lentils.

  • 7

    Add the roasted sweet potato, broccoli, and sautéed tofu to the quinoa and lentils mixture.

  • 8

    Drizzle with a teaspoon of olive oil, sprinkle hemp seeds on top, and gently toss to combine.

  • 9

    Serve warm and enjoy your protein-packed, hearty bowl!