Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

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

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

Roasted broccoli and protein-rich lentils tossed with fluffy quinoa and a zesty lemon-garlic dressing, finished with toasted pumpkin seeds for a satisfying crunch.

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NUTRITION

425kcal
Protein
30.2g
Fat
7.2g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Pumpkin Seeds

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

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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 pinch of salt and garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, combine the warm cooked lentils and quinoa in a large mixing bowl.

  • 4

    Whisk together the lemon juice and nutritional yeast in a small bowl, then fold the mixture into the grains and legumes.

  • 5

    Add the roasted broccoli to the bowl and toss gently to combine all the flavors.

  • 6

    Transfer the mixture to a serving bowl and sprinkle with the pumpkin seeds for a toasted finish.

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

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

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

Roasted broccoli and protein-rich lentils tossed with fluffy quinoa and a zesty lemon-garlic dressing, finished with toasted pumpkin seeds for a satisfying crunch.

NUTRITION

425kcal
Protein
30.2g
Fat
7.2g
Carbs
66.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Green Lentils

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Pumpkin Seeds

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a pinch of salt and garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, combine the warm cooked lentils and quinoa in a large mixing bowl.

  • 4

    Whisk together the lemon juice and nutritional yeast in a small bowl, then fold the mixture into the grains and legumes.

  • 5

    Add the roasted broccoli to the bowl and toss gently to combine all the flavors.

  • 6

    Transfer the mixture to a serving bowl and sprinkle with the pumpkin seeds for a toasted finish.