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 bowl featuring crispy baked tofu, tender lentils, and nutty quinoa, all complemented by roasted broccoli. This power bowl delivers a satisfying crunch and a medley of warm flavors while staying true to a clean, plant-based approach.

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NUTRITION

349kcal
Protein
30.7g
Fat
7.8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (150 g)

0.33 cup Cooked Quinoa (55 g)

0.5 cup Roasted Broccoli (50 g)

5 oz Crispy Baked Tofu (142 g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with a light spray of olive oil, salt, pepper, and your favorite spices for extra crunch (such as garlic powder and smoked paprika). Spread them evenly on a baking sheet lined with parchment paper and bake for about 25-30 minutes, turning halfway through, until crispy and golden.

  • 3

    While the tofu is baking, prepare the roasted broccoli. Toss broccoli florets in a small amount of olive oil, salt, and pepper. Roast in the oven for about 15 minutes or until tender and slightly charred.

  • 4

    If not already prepared, cook quinoa according to package instructions. Fluff with a fork once done.

  • 5

    Warm the cooked lentils gently on the stovetop, seasoning lightly with salt, pepper, and a squeeze of lemon if desired.

  • 6

    Assemble the power bowl by layering the warm lentils, quinoa, and roasted broccoli. Top with the crispy baked tofu.

  • 7

    Finish with a drizzle of your favorite light dressing or a sprinkle of fresh herbs, and enjoy your nutrient-packed vegan lunch.

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 bowl featuring crispy baked tofu, tender lentils, and nutty quinoa, all complemented by roasted broccoli. This power bowl delivers a satisfying crunch and a medley of warm flavors while staying true to a clean, plant-based approach.

NUTRITION

349kcal
Protein
30.7g
Fat
7.8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils (150 g)

0.33 cup Cooked Quinoa (55 g)

0.5 cup Roasted Broccoli (50 g)

5 oz Crispy Baked Tofu (142 g)

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with a light spray of olive oil, salt, pepper, and your favorite spices for extra crunch (such as garlic powder and smoked paprika). Spread them evenly on a baking sheet lined with parchment paper and bake for about 25-30 minutes, turning halfway through, until crispy and golden.

  • 3

    While the tofu is baking, prepare the roasted broccoli. Toss broccoli florets in a small amount of olive oil, salt, and pepper. Roast in the oven for about 15 minutes or until tender and slightly charred.

  • 4

    If not already prepared, cook quinoa according to package instructions. Fluff with a fork once done.

  • 5

    Warm the cooked lentils gently on the stovetop, seasoning lightly with salt, pepper, and a squeeze of lemon if desired.

  • 6

    Assemble the power bowl by layering the warm lentils, quinoa, and roasted broccoli. Top with the crispy baked tofu.

  • 7

    Finish with a drizzle of your favorite light dressing or a sprinkle of fresh herbs, and enjoy your nutrient-packed vegan lunch.