Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

Savor this vibrant vegan power bowl featuring a hearty blend of tender lentils and fluffy quinoa, complemented by crisp roasted broccoli. A rich tahini drizzle and a sprinkle of nutritional yeast tie everything together in a colorful, nutrient-packed lunch perfect for fueling your day.

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NUTRITION

492kcal
Protein
31.8g
Fat
14.2g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked lentils (~130g)

1/3 cup cooked quinoa (~60g)

1/2 cup shelled edamame (~75g)

1 cup roasted broccoli (91g)

1 tablespoon tahini

1 tablespoon nutritional yeast

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PREPARATION

  • 1

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

  • 2

    Toss broccoli florets with a light drizzle of olive oil, salt, and pepper, then spread out on a baking sheet. Roast in the oven for 15-20 minutes until edges are slightly crispy.

  • 3

    Meanwhile, prepare the quinoa and lentils if not already cooked. Warm them gently in a saucepan with a splash of water and a pinch of salt.

  • 4

    Steam or lightly sauté the shelled edamame for 3-5 minutes until tender.

  • 5

    In a bowl, combine the cooked lentils, quinoa, edamame, and roasted broccoli.

  • 6

    Drizzle tahini over the top and sprinkle with nutritional yeast. Toss gently to mix all flavors.

  • 7

    Serve warm and enjoy your nutrient-packed vegan power bowl.

Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

Savor this vibrant vegan power bowl featuring a hearty blend of tender lentils and fluffy quinoa, complemented by crisp roasted broccoli. A rich tahini drizzle and a sprinkle of nutritional yeast tie everything together in a colorful, nutrient-packed lunch perfect for fueling your day.

NUTRITION

492kcal
Protein
31.8g
Fat
14.2g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked lentils (~130g)

1/3 cup cooked quinoa (~60g)

1/2 cup shelled edamame (~75g)

1 cup roasted broccoli (91g)

1 tablespoon tahini

1 tablespoon nutritional yeast

PREPARATION

  • 1

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

  • 2

    Toss broccoli florets with a light drizzle of olive oil, salt, and pepper, then spread out on a baking sheet. Roast in the oven for 15-20 minutes until edges are slightly crispy.

  • 3

    Meanwhile, prepare the quinoa and lentils if not already cooked. Warm them gently in a saucepan with a splash of water and a pinch of salt.

  • 4

    Steam or lightly sauté the shelled edamame for 3-5 minutes until tender.

  • 5

    In a bowl, combine the cooked lentils, quinoa, edamame, and roasted broccoli.

  • 6

    Drizzle tahini over the top and sprinkle with nutritional yeast. Toss gently to mix all flavors.

  • 7

    Serve warm and enjoy your nutrient-packed vegan power bowl.