YOUR SOLIN GENERATED RECIPE
Roasted Lentil and Broccoli Bowl with Creamy Tahini Drizzle
Savor a nutrient-packed plant-powered bowl featuring earthy roasted lentils, crisp broccoli, and tender edamame, all harmonized with a light, creamy tahini drizzle accented by a splash of lemon and a hint of garlic. This dish delivers a satisfying blend of textures and flavors that makes each bite both hearty and refreshing.
INGREDIENTS
0.6 cup cooked lentils (approx. 140g)
210g firm tofu
1 cup broccoli
1/3 cup shelled edamame
0.5 tsp tahini
Lemon juice & garlic water
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, spread the broccoli florets and shelled edamame. Drizzle lightly with olive oil (optional, not included in macros to keep calories low), season with a pinch of salt and pepper, and roast for 15 minutes until just tender and slightly caramelized.
While the vegetables roast, press the tofu gently to remove excess moisture and cut it into cubes. Optionally, season tofu with a sprinkle of salt, garlic powder, and a dash of smoked paprika for extra flavor.
Heat a nonstick pan over medium heat and lightly sauté the tofu cubes for about 5-7 minutes until they achieve a light golden crust on all sides.
In a small bowl, whisk together the tahini with lemon juice and a tiny splash of water (or more if needed) along with a pinch of crushed garlic to create a light, creamy drizzle.
Gently warm the pre-cooked lentils if desired, or serve them at room temperature.
Assemble the bowl by layering the lentils at the base, then adding the roasted broccoli and edamame, and topping with the sautéed tofu.
Drizzle the creamy tahini mixture over the bowl and serve immediately.