YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli
Enjoy a vibrant, nourishing vegan bowl featuring fluffy quinoa, savory lentils, crispy baked tofu, and perfectly roasted broccoli. This balanced bowl is enhanced with a crunchy texture and a delightful blend of flavors to satisfy your midday cravings.
INGREDIENTS
0.75 cup Cooked Quinoa (135g)
0.5 cup Cooked Lentils (99g)
1 cup Roasted Broccoli (91g)
4 ounces Crispy Baked Tofu (113g)
1 teaspoon Olive Oil (4.5g)
0.5 teaspoon Smoked Paprika
0.5 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread on the baking sheet in a single layer.
Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy at the edges.
Meanwhile, prepare the tofu by cutting it into 1-inch cubes. In a bowl, gently toss the tofu with olive oil, smoked paprika, garlic powder, salt, and pepper.
Place the tofu cubes on a separate baking sheet lined with parchment paper and bake for about 25-30 minutes until the tofu is crisp on the outside, flipping halfway through.
As your tofu bakes, ensure your quinoa and lentils are cooked and warm. If needed, reheat gently.
To assemble your bowl, start with a base of quinoa and lentils, add the roasted broccoli, and top with crispy baked tofu.
Finish with an additional sprinkle of salt and pepper if desired, and serve warm.