Lentil Walnut Power Bowl with Quinoa and Roasted Broccoli

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

Lentil Walnut Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Power Bowl with Quinoa and Roasted Broccoli

Steamed tempeh and lentils tossed with quinoa and roasted broccoli, finished with a sprinkle of crunchy toasted walnuts.

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NUTRITION

607kcal
Protein
41.4g
Fat
26.5g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh

1/2 cup Cooked Lentils

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Chopped Walnuts

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Toss broccoli florets with olive oil and a pinch of salt

  • 3

    Roast broccoli for 15-20 minutes until edges are crispy

  • 4

    Steam or lightly sauté the tempeh cubes until heated through

  • 5

    In a large bowl, combine the cooked quinoa, lentils, and tempeh

  • 6

    Fold in the roasted broccoli and nutritional yeast

  • 7

    Drizzle with fresh lemon juice and top with toasted walnuts

Lentil Walnut Power Bowl with Quinoa and Roasted Broccoli

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

Lentil Walnut Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Power Bowl with Quinoa and Roasted Broccoli

Steamed tempeh and lentils tossed with quinoa and roasted broccoli, finished with a sprinkle of crunchy toasted walnuts.

NUTRITION

607kcal
Protein
41.4g
Fat
26.5g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

115g Tempeh

1/2 cup Cooked Lentils

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Chopped Walnuts

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F

  • 2

    Toss broccoli florets with olive oil and a pinch of salt

  • 3

    Roast broccoli for 15-20 minutes until edges are crispy

  • 4

    Steam or lightly sauté the tempeh cubes until heated through

  • 5

    In a large bowl, combine the cooked quinoa, lentils, and tempeh

  • 6

    Fold in the roasted broccoli and nutritional yeast

  • 7

    Drizzle with fresh lemon juice and top with toasted walnuts