YOUR SOLIN GENERATED RECIPE
Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds
Roasted broccoli florets tossed with tender lentils, quinoa, and lupini beans, finished with a savory sprinkle of toasted pumpkin seeds.
INGREDIENTS
0.8 cup Cooked Lupini Beans
0.18 cup Cooked Lentils
0.1 cup Cooked Quinoa
3.5 tablespoons Nutritional Yeast
0.9 cup Broccoli florets
1 teaspoon Pumpkin Seeds
PREPARATION
Preheat your oven to 400°F.
Place the broccoli florets on a baking sheet, mist lightly with water or lemon juice to keep them moist without oil, and roast for 12-15 minutes until tender.
If using jarred lupini beans, ensure they are rinsed and shelled before adding to the bowl.
In a large mixing bowl, combine the cooked lentils, cooked quinoa, and the prepared lupini beans.
Add the roasted broccoli to the bowl and toss gently to combine.
Sprinkle the nutritional yeast over the mixture and stir well until the legumes are evenly coated with the savory powder.
Transfer the mixture to a serving bowl and finish by topping with the toasted pumpkin seeds.