Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Roasted tempeh and quinoa tossed with crispy lentils and charred broccoli, finished with a zesty squeeze of lemon and toasted cumin.

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NUTRITION

441kcal
Protein
37.3g
Fat
15.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Tempeh

0.5 cup Cooked Lentils

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

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PREPARATION

  • 1

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

  • 2

    Crumble the tempeh into small bite-sized pieces and pat the cooked lentils dry with a paper towel to ensure they crisp up.

  • 3

    Toss the tempeh, lentils, and broccoli florets with cumin, garlic powder, and a pinch of sea salt.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 18-20 minutes until the lentils are crunchy.

  • 5

    Place the warm cooked quinoa in a bowl and top with the roasted tempeh, lentil, and broccoli mixture.

  • 6

    Squeeze fresh lemon juice over the top and serve immediately while the textures are perfectly crisp.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Roasted tempeh and quinoa tossed with crispy lentils and charred broccoli, finished with a zesty squeeze of lemon and toasted cumin.

NUTRITION

441kcal
Protein
37.3g
Fat
15.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Tempeh

0.5 cup Cooked Lentils

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

PREPARATION

  • 1

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

  • 2

    Crumble the tempeh into small bite-sized pieces and pat the cooked lentils dry with a paper towel to ensure they crisp up.

  • 3

    Toss the tempeh, lentils, and broccoli florets with cumin, garlic powder, and a pinch of sea salt.

  • 4

    Spread the mixture in a single layer on the baking sheet and roast for 18-20 minutes until the lentils are crunchy.

  • 5

    Place the warm cooked quinoa in a bowl and top with the roasted tempeh, lentil, and broccoli mixture.

  • 6

    Squeeze fresh lemon juice over the top and serve immediately while the textures are perfectly crisp.