NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked Lentils

0.25 cup cooked Quinoa

200g Firm Tofu

0.5 cup Shelled Edamame

1 cup Roasted Broccoli

1 tbsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  In a bowl, toss the cooked lentils with half the olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet and roast for 15 minutes until slightly crispy.

• 3

  Meanwhile, cut the tofu into bite-sized cubes. In a separate bowl, gently toss the tofu cubes with a drizzle of olive oil, salt, and pepper.

• 4

  Place the tofu on another lined baking sheet and roast for about 20 minutes, turning halfway, until the edges are golden.

• 5

  For the broccoli, toss with a little olive oil, salt, and pepper, then spread on the baking sheet and roast in the oven for around 15 minutes until tender and slightly charred.

• 6

  Prepare the quinoa and shelled edamame according to package instructions if not already cooked.

• 7

  In a large bowl, combine the roasted crispy lentils, quinoa, roasted tofu, edamame, and broccoli. Drizzle with lemon juice and a touch of olive oil, gently tossing to combine all the flavors.

• 8

  Adjust salt and pepper to taste, and serve warm.