Lemon-Herb Lentil and Crispy Roasted Broccoli Bowl with Creamy Tahini Dressing

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

Lemon-Herb Lentil and Crispy Roasted Broccoli Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Lentil and Crispy Roasted Broccoli Bowl with Creamy Tahini Dressing

Enjoy a vibrant and nourishing bowl featuring tender, lemon-herbed lentils, crispy roasted broccoli, and a light, creamy tahini dressing with a hint of Greek yogurt. This dish bursts with tangy brightness from lemon and herbs, complemented by the nutty depth of tahini, making it a satisfying meal for any time of day.

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NUTRITION

516kcal
Protein
33.3g
Fat
18g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (150g)

1.5 cups roasted broccoli (134g)

1/2 cup shelled edamame (75g)

1/4 cup cooked quinoa (43g)

1 tbsp tahini (15g)

2 tbsp plain non-fat Greek yogurt (30g)

1 tbsp lemon juice (15g)

2 tbsp mixed fresh herbs (parsley & dill, 8g)

1 tsp olive oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the broccoli with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the broccoli in the oven for 15-20 minutes until crisp-tender and slightly charred around the edges.

  • 3

    In a mixing bowl, combine the cooked lentils, edamame, and quinoa. Drizzle with lemon juice and add chopped fresh herbs, then gently toss.

  • 4

    For the dressing, mix tahini, Greek yogurt, a splash more lemon juice if desired, and a pinch of salt and pepper. Stir until smooth and creamy.

  • 5

    Plate your lentil mixture, top with the roasted broccoli, and drizzle generously with the creamy tahini dressing.

  • 6

    Finish with an extra sprinkle of herbs and cracked pepper, then serve immediately.

Lemon-Herb Lentil and Crispy Roasted Broccoli Bowl with Creamy Tahini Dressing

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

Lemon-Herb Lentil and Crispy Roasted Broccoli Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Lentil and Crispy Roasted Broccoli Bowl with Creamy Tahini Dressing

Enjoy a vibrant and nourishing bowl featuring tender, lemon-herbed lentils, crispy roasted broccoli, and a light, creamy tahini dressing with a hint of Greek yogurt. This dish bursts with tangy brightness from lemon and herbs, complemented by the nutty depth of tahini, making it a satisfying meal for any time of day.

NUTRITION

516kcal
Protein
33.3g
Fat
18g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked lentils (150g)

1.5 cups roasted broccoli (134g)

1/2 cup shelled edamame (75g)

1/4 cup cooked quinoa (43g)

1 tbsp tahini (15g)

2 tbsp plain non-fat Greek yogurt (30g)

1 tbsp lemon juice (15g)

2 tbsp mixed fresh herbs (parsley & dill, 8g)

1 tsp olive oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the broccoli with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the broccoli in the oven for 15-20 minutes until crisp-tender and slightly charred around the edges.

  • 3

    In a mixing bowl, combine the cooked lentils, edamame, and quinoa. Drizzle with lemon juice and add chopped fresh herbs, then gently toss.

  • 4

    For the dressing, mix tahini, Greek yogurt, a splash more lemon juice if desired, and a pinch of salt and pepper. Stir until smooth and creamy.

  • 5

    Plate your lentil mixture, top with the roasted broccoli, and drizzle generously with the creamy tahini dressing.

  • 6

    Finish with an extra sprinkle of herbs and cracked pepper, then serve immediately.