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 vegan power bowl featuring the hearty combination of tender lentils, fluffy quinoa, and crispy baked tofu topped with roasted broccoli. This bowl is finished with a drizzle of creamy tahini dressing, creating a delicious, satisfying, and balanced meal perfect for refueling midday.

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NUTRITION

460kcal
Protein
30.1g
Fat
17.5g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1/2 cup cooked quinoa (93g)

150g firm tofu

1 cup roasted broccoli (91g)

1 tbsp tahini (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu with a pinch of salt, pepper, and your favorite spices (like smoked paprika or garlic powder) for extra flavor.

  • 3

    Spread the tofu cubes on a baking sheet lined with parchment paper and roast for about 25-30 minutes until crispy, flipping halfway through.

  • 4

    Meanwhile, toss the broccoli florets with a little olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 5

    In a bowl, gently mix the pre-cooked lentils and quinoa.

  • 6

    Prepare a quick tahini dressing by stirring the tahini with a splash of water, lemon juice, salt, and pepper until smooth.

  • 7

    Once the tofu and broccoli are roasted, assemble your power bowl by layering the lentil-quinoa mix, then topping with crispy tofu and roasted broccoli.

  • 8

    Drizzle the tahini dressing over the bowl, toss lightly, and serve warm.

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 vegan power bowl featuring the hearty combination of tender lentils, fluffy quinoa, and crispy baked tofu topped with roasted broccoli. This bowl is finished with a drizzle of creamy tahini dressing, creating a delicious, satisfying, and balanced meal perfect for refueling midday.

NUTRITION

460kcal
Protein
30.1g
Fat
17.5g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1/2 cup cooked quinoa (93g)

150g firm tofu

1 cup roasted broccoli (91g)

1 tbsp tahini (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu with a pinch of salt, pepper, and your favorite spices (like smoked paprika or garlic powder) for extra flavor.

  • 3

    Spread the tofu cubes on a baking sheet lined with parchment paper and roast for about 25-30 minutes until crispy, flipping halfway through.

  • 4

    Meanwhile, toss the broccoli florets with a little olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 5

    In a bowl, gently mix the pre-cooked lentils and quinoa.

  • 6

    Prepare a quick tahini dressing by stirring the tahini with a splash of water, lemon juice, salt, and pepper until smooth.

  • 7

    Once the tofu and broccoli are roasted, assemble your power bowl by layering the lentil-quinoa mix, then topping with crispy tofu and roasted broccoli.

  • 8

    Drizzle the tahini dressing over the bowl, toss lightly, and serve warm.