Lentil and Quinoa Protein Bowl with Roasted Broccoli

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

Lentil and Quinoa Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Protein Bowl with Roasted Broccoli

Roasted broccoli and air-fried tofu served over a bed of quinoa and lentils, finished with a dusting of savory nutritional yeast.

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NUTRITION

323kcal
Protein
38.3g
Fat
11.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

120g Extra Firm Tofu, cubed

3 tbsp Nutritional Yeast

40g Lupini Beans

20g Shelled Edamame

15g Cooked Lentils

10g Cooked Quinoa

60g Broccoli florets

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a squeeze of fresh lemon juice and a pinch of sea salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    Press the extra-firm tofu to remove excess moisture, cut into small cubes, and air-fry at 375°F for 12 minutes or until golden and crisp.

  • 4

    In a small saucepan over low heat, gently combine the cooked quinoa, lentils, edamame, and lupini beans until warmed through.

  • 5

    Assemble the bowl by placing the grain and bean mixture at the base, then topping with the roasted broccoli and air-fried tofu.

  • 6

    Sprinkle the nutritional yeast over the entire bowl to add a savory, cheesy flavor profile.

  • 7

    Finish with an optional crack of black pepper and serve immediately.

Lentil and Quinoa Protein Bowl with Roasted Broccoli

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

Lentil and Quinoa Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Protein Bowl with Roasted Broccoli

Roasted broccoli and air-fried tofu served over a bed of quinoa and lentils, finished with a dusting of savory nutritional yeast.

NUTRITION

323kcal
Protein
38.3g
Fat
11.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

120g Extra Firm Tofu, cubed

3 tbsp Nutritional Yeast

40g Lupini Beans

20g Shelled Edamame

15g Cooked Lentils

10g Cooked Quinoa

60g Broccoli florets

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a squeeze of fresh lemon juice and a pinch of sea salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    Press the extra-firm tofu to remove excess moisture, cut into small cubes, and air-fry at 375°F for 12 minutes or until golden and crisp.

  • 4

    In a small saucepan over low heat, gently combine the cooked quinoa, lentils, edamame, and lupini beans until warmed through.

  • 5

    Assemble the bowl by placing the grain and bean mixture at the base, then topping with the roasted broccoli and air-fried tofu.

  • 6

    Sprinkle the nutritional yeast over the entire bowl to add a savory, cheesy flavor profile.

  • 7

    Finish with an optional crack of black pepper and serve immediately.