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.

Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli

Enjoy a vibrant, plant-based power bowl featuring hearty lentils and quinoa balanced with roasted broccoli, tofu, and a hint of roasted chickpeas. A bright lemon-garlic dressing ties the dish together, delivering a satisfying crunch and refreshing tang in every bite.

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NUTRITION

502kcal
Protein
37.4g
Fat
14.2g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Extra Firm Tofu

3/4 cup Cooked Lentils

1/3 cup Cooked Quinoa

1 cup Roasted Broccoli

1/8 cup Roasted Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess water, then cut it into bite-sized cubes. Toss gently with a bit of salt, pepper, and half the olive oil.

  • 3

    On a baking sheet, add the tofu cubes along with the broccoli florets. Drizzle the remaining olive oil over the broccoli and season lightly with salt and pepper. Roast in the oven for 20 minutes until the tofu edges are golden and broccoli is tender and slightly charred.

  • 4

    While roasting, combine cooked lentils and quinoa in a bowl.

  • 5

    In a small bowl, whisk together lemon juice, minced garlic, a pinch of salt, and pepper.

  • 6

    Once the tofu and broccoli are roasted, add them to the lentil-quinoa mixture along with the roasted chickpeas.

  • 7

    Drizzle the lemon-garlic dressing over the power bowl and gently toss to combine all the ingredients.

  • 8

    Adjust seasoning if necessary and serve warm.

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.

Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli

Enjoy a vibrant, plant-based power bowl featuring hearty lentils and quinoa balanced with roasted broccoli, tofu, and a hint of roasted chickpeas. A bright lemon-garlic dressing ties the dish together, delivering a satisfying crunch and refreshing tang in every bite.

NUTRITION

502kcal
Protein
37.4g
Fat
14.2g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Extra Firm Tofu

3/4 cup Cooked Lentils

1/3 cup Cooked Quinoa

1 cup Roasted Broccoli

1/8 cup Roasted Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess water, then cut it into bite-sized cubes. Toss gently with a bit of salt, pepper, and half the olive oil.

  • 3

    On a baking sheet, add the tofu cubes along with the broccoli florets. Drizzle the remaining olive oil over the broccoli and season lightly with salt and pepper. Roast in the oven for 20 minutes until the tofu edges are golden and broccoli is tender and slightly charred.

  • 4

    While roasting, combine cooked lentils and quinoa in a bowl.

  • 5

    In a small bowl, whisk together lemon juice, minced garlic, a pinch of salt, and pepper.

  • 6

    Once the tofu and broccoli are roasted, add them to the lentil-quinoa mixture along with the roasted chickpeas.

  • 7

    Drizzle the lemon-garlic dressing over the power bowl and gently toss to combine all the ingredients.

  • 8

    Adjust seasoning if necessary and serve warm.