Crispy Lentil and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Bowl with Roasted Broccoli

A vibrant vegan bowl featuring a hearty mix of tender lentils and fluffy quinoa paired with crispy baked tofu and perfectly roasted broccoli. Enhanced with a sprinkle of nutritional yeast for a savory, umami boost, this dish is tailored to soothe bloating while delighting your taste buds.

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NUTRITION

442kcal
Protein
36.7g
Fat
9.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Cooked Lentils (158g)

0.33 cup Cooked Quinoa (62g)

1 cup Roasted Broccoli (91g)

160g Extra Firm Tofu

2 tbsp Nutritional Yeast (16g)

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the extra firm tofu, then press it gently with a paper towel. Cut the tofu into 1-inch cubes and toss with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 3

    Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 20-25 minutes until the edges are crispy.

  • 4

    Toss broccoli florets with a small amount of olive oil, salt, and pepper. Arrange them on a separate baking sheet and roast in the oven for 15-20 minutes, until tender and slightly charred.

  • 5

    While the tofu and broccoli roast, warm the pre-cooked lentils and quinoa in a small pot over low heat or microwave until heated through.

  • 6

    In a large bowl, combine the warmed lentils, quinoa, roasted broccoli, and crispy tofu. Sprinkle the nutritional yeast over the mixture and gently toss to combine.

  • 7

    Serve warm and enjoy this balanced, nutrient-dense bowl perfect for alleviating bloating while satisfying your midday cravings.

Crispy Lentil and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Bowl with Roasted Broccoli

A vibrant vegan bowl featuring a hearty mix of tender lentils and fluffy quinoa paired with crispy baked tofu and perfectly roasted broccoli. Enhanced with a sprinkle of nutritional yeast for a savory, umami boost, this dish is tailored to soothe bloating while delighting your taste buds.

NUTRITION

442kcal
Protein
36.7g
Fat
9.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Cooked Lentils (158g)

0.33 cup Cooked Quinoa (62g)

1 cup Roasted Broccoli (91g)

160g Extra Firm Tofu

2 tbsp Nutritional Yeast (16g)

PREPARATION

  • 1

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

  • 2

    Rinse and drain the extra firm tofu, then press it gently with a paper towel. Cut the tofu into 1-inch cubes and toss with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 3

    Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 20-25 minutes until the edges are crispy.

  • 4

    Toss broccoli florets with a small amount of olive oil, salt, and pepper. Arrange them on a separate baking sheet and roast in the oven for 15-20 minutes, until tender and slightly charred.

  • 5

    While the tofu and broccoli roast, warm the pre-cooked lentils and quinoa in a small pot over low heat or microwave until heated through.

  • 6

    In a large bowl, combine the warmed lentils, quinoa, roasted broccoli, and crispy tofu. Sprinkle the nutritional yeast over the mixture and gently toss to combine.

  • 7

    Serve warm and enjoy this balanced, nutrient-dense bowl perfect for alleviating bloating while satisfying your midday cravings.