Crispy Chickpea and Lentil Power Bowl with Roasted Broccoli

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

Crispy Chickpea and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Lentil Power Bowl with Roasted Broccoli

A vibrant vegan power bowl featuring crispy roasted chickpeas, hearty lentils, golden sautéed tempeh cubes, and tender roasted broccoli. This wholesome bowl delivers a satisfying blend of textures and bold flavors, perfect for a high-protein lunch that energizes your day.

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NUTRITION

484kcal
Protein
32.2g
Fat
13g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/2 cup cooked lentils

1 cup chopped broccoli

75 grams tempeh, diced

Olive oil spray

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with smoked paprika, garlic powder, salt, and pepper. Lightly spray with olive oil.

  • 3

    On a baking sheet lined with parchment paper, spread the seasoned chickpeas in a single layer. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway through for even crisping.

  • 4

    Meanwhile, toss the broccoli florets with a light spray of olive oil, salt, and pepper. Place them on another baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    In a non-stick skillet over medium heat, add the diced tempeh and lightly spray with olive oil if needed. Sauté for 5-7 minutes until golden and crisp on the edges. Season with a pinch of salt and pepper.

  • 6

    In a serving bowl, combine the roasted chickpeas, cooked lentils, roasted broccoli, and sautéed tempeh. Toss gently to mix the flavors.

  • 7

    Taste and adjust seasonings if needed, then serve warm for a nourishing, high-protein vegan lunch.

Crispy Chickpea and Lentil Power Bowl with Roasted Broccoli

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

Crispy Chickpea and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Lentil Power Bowl with Roasted Broccoli

A vibrant vegan power bowl featuring crispy roasted chickpeas, hearty lentils, golden sautéed tempeh cubes, and tender roasted broccoli. This wholesome bowl delivers a satisfying blend of textures and bold flavors, perfect for a high-protein lunch that energizes your day.

NUTRITION

484kcal
Protein
32.2g
Fat
13g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/2 cup cooked lentils

1 cup chopped broccoli

75 grams tempeh, diced

Olive oil spray

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with smoked paprika, garlic powder, salt, and pepper. Lightly spray with olive oil.

  • 3

    On a baking sheet lined with parchment paper, spread the seasoned chickpeas in a single layer. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway through for even crisping.

  • 4

    Meanwhile, toss the broccoli florets with a light spray of olive oil, salt, and pepper. Place them on another baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    In a non-stick skillet over medium heat, add the diced tempeh and lightly spray with olive oil if needed. Sauté for 5-7 minutes until golden and crisp on the edges. Season with a pinch of salt and pepper.

  • 6

    In a serving bowl, combine the roasted chickpeas, cooked lentils, roasted broccoli, and sautéed tempeh. Toss gently to mix the flavors.

  • 7

    Taste and adjust seasonings if needed, then serve warm for a nourishing, high-protein vegan lunch.