Name: Grilled Smoky Lentil and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cooked Brown Lentils; 0.25 cup Cooked Quinoa; 1 cup Broccoli Florets; 4 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice; 0.5 teaspoon Smoked Paprika; 0.25 teaspoon Liquid Smoke

Grilled Smoky Lentil and Quinoa Bowl with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Smoky Lentil and Quinoa Bowl with Roasted Broccoli

Tender lentils and quinoa tossed with liquid smoke and charred in a hot pan, served with oven-roasted broccoli and a savory nutritional yeast dusting.

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NUTRITION

Protein

38.8g

Fat

2.8g

Carbs

73.7g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Brown Lentils

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

4 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

0.5 teaspoon Smoked Paprika

0.25 teaspoon Liquid Smoke

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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 lemon juice and smoked paprika, then roast for 15-20 minutes until the edges are crisp.
3
While the broccoli roasts, heat a dry non-stick or cast-iron skillet over medium-high heat.
4
Add the cooked lentils and quinoa to the skillet along with the liquid smoke and a pinch of sea salt.
5
Sauté the mixture for 5-7 minutes, stirring occasionally, until the grains are fragrant and slightly toasted.
6
Transfer the smoky lentil and quinoa mixture to a bowl.
7
Top with the roasted broccoli and finish with a generous sprinkle of nutritional yeast for a cheesy, high-protein finish.