Lentil and Quinoa Power Bowl with Roasted Broccoli and Citrus-Tahini Dressing

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 Citrus-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli and Citrus-Tahini Dressing

Dive into a vibrant, nutrient-packed bowl that balances hearty lentils and quinoa with protein-rich tofu and chickpeas, roasted broccoli bursting with vitamin C, and a tangy citrus-tahini dressing. This vegan bowl supports iron absorption and includes nutritional yeast for a boost of B12 while delivering a pleasing mix of textures and flavors.

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NUTRITION

450kcal
Protein
34.7g
Fat
16.4g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa (~60g)

1/3 cup cooked lentils (~77g)

100g firm tofu

1 cup roasted broccoli (156g)

1/4 cup cooked chickpeas (~41g)

1 tbsp nutritional yeast

1/2 tbsp tahini

1 tbsp fresh lemon juice

1 tsp extra virgin olive oil

1 tsp ground cumin

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss broccoli florets with olive oil, ground cumin, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the broccoli for about 15-20 minutes until edges are crisp and the centers are tender.

  • 3

    While broccoli roasts, prepare the quinoa and lentils if not already cooked. Warm the tofu by lightly pan-searing in a non-stick skillet with a dash of salt until golden on all sides.

  • 4

    In a small bowl, whisk together lemon juice, tahini, a pinch of salt, and a little water to achieve a smooth, pourable dressing.

  • 5

    Assemble the bowl by layering the quinoa, lentils, tofu, roasted broccoli, and chickpeas. Sprinkle nutritional yeast over the top for a boost of B12 and an umami flavor.

  • 6

    Drizzle the citrus-tahini dressing over the bowl and serve immediately.

Lentil and Quinoa Power Bowl with Roasted Broccoli and Citrus-Tahini Dressing

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 Citrus-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli and Citrus-Tahini Dressing

Dive into a vibrant, nutrient-packed bowl that balances hearty lentils and quinoa with protein-rich tofu and chickpeas, roasted broccoli bursting with vitamin C, and a tangy citrus-tahini dressing. This vegan bowl supports iron absorption and includes nutritional yeast for a boost of B12 while delivering a pleasing mix of textures and flavors.

NUTRITION

450kcal
Protein
34.7g
Fat
16.4g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked quinoa (~60g)

1/3 cup cooked lentils (~77g)

100g firm tofu

1 cup roasted broccoli (156g)

1/4 cup cooked chickpeas (~41g)

1 tbsp nutritional yeast

1/2 tbsp tahini

1 tbsp fresh lemon juice

1 tsp extra virgin olive oil

1 tsp ground cumin

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss broccoli florets with olive oil, ground cumin, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the broccoli for about 15-20 minutes until edges are crisp and the centers are tender.

  • 3

    While broccoli roasts, prepare the quinoa and lentils if not already cooked. Warm the tofu by lightly pan-searing in a non-stick skillet with a dash of salt until golden on all sides.

  • 4

    In a small bowl, whisk together lemon juice, tahini, a pinch of salt, and a little water to achieve a smooth, pourable dressing.

  • 5

    Assemble the bowl by layering the quinoa, lentils, tofu, roasted broccoli, and chickpeas. Sprinkle nutritional yeast over the top for a boost of B12 and an umami flavor.

  • 6

    Drizzle the citrus-tahini dressing over the bowl and serve immediately.