Crispy Lentil 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 Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Broccoli

A vibrant, plant-powered bowl featuring tender lentils and fluffy quinoa, paired with roasted broccoli, baked tofu, and a crunchy sprinkle of crispy chickpeas. Finished with a zesty lemon-tahini drizzle, this meal delivers a satisfying mix of textures and flavors that are both nourishing and delicious.

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NUTRITION

435kcal
Protein
34g
Fat
12.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1/4 cup cooked quinoa (43g)

1 cup roasted broccoli (150g)

200g baked tofu

1/8 cup roasted chickpeas (20g)

1 tbsp lemon-tahini drizzle

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse broccoli florets, toss them lightly in olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until edges are crispy.

  • 2

    While the broccoli roasts, press the tofu to remove excess moisture. Cut into cubes, season with a pinch of salt, garlic powder, and smoked paprika, then bake on a separate tray for about 20 minutes, flipping halfway through until golden.

  • 3

    Prepare the crispy chickpeas by draining and rinsing canned chickpeas. Pat them dry, toss with a little olive oil, salt, and your favorite spices, and roast in the oven for 15 minutes until crunchy.

  • 4

    In a bowl, combine the cooked lentils and cooked quinoa. Add the roasted broccoli, baked tofu cubes, and a small handful of roasted chickpeas.

  • 5

    Mix lemon juice with tahini and a splash of water to create a light drizzle. Drizzle over the bowl and gently toss to combine all flavors.

  • 6

    Serve immediately, savoring the mix of textures and fresh, zesty flavors.

Crispy Lentil 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 Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil Quinoa Power Bowl with Roasted Broccoli

A vibrant, plant-powered bowl featuring tender lentils and fluffy quinoa, paired with roasted broccoli, baked tofu, and a crunchy sprinkle of crispy chickpeas. Finished with a zesty lemon-tahini drizzle, this meal delivers a satisfying mix of textures and flavors that are both nourishing and delicious.

NUTRITION

435kcal
Protein
34g
Fat
12.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1/4 cup cooked quinoa (43g)

1 cup roasted broccoli (150g)

200g baked tofu

1/8 cup roasted chickpeas (20g)

1 tbsp lemon-tahini drizzle

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse broccoli florets, toss them lightly in olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15-20 minutes until edges are crispy.

  • 2

    While the broccoli roasts, press the tofu to remove excess moisture. Cut into cubes, season with a pinch of salt, garlic powder, and smoked paprika, then bake on a separate tray for about 20 minutes, flipping halfway through until golden.

  • 3

    Prepare the crispy chickpeas by draining and rinsing canned chickpeas. Pat them dry, toss with a little olive oil, salt, and your favorite spices, and roast in the oven for 15 minutes until crunchy.

  • 4

    In a bowl, combine the cooked lentils and cooked quinoa. Add the roasted broccoli, baked tofu cubes, and a small handful of roasted chickpeas.

  • 5

    Mix lemon juice with tahini and a splash of water to create a light drizzle. Drizzle over the bowl and gently toss to combine all flavors.

  • 6

    Serve immediately, savoring the mix of textures and fresh, zesty flavors.