Crispy 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.

Crispy Lentil and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Bowl with Roasted Broccoli

Roasted broccoli and fluffy egg whites served over a base of pan-seared lentils and quinoa, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

348kcal
Protein
43.1g
Fat
2.5g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Lentils

0.25 cup Cooked Quinoa

1.0 cup Liquid Egg Whites

1.0 cup Broccoli Florets

1.0 tablespoon Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the broccoli florets on a parchment-lined baking sheet and roast for 15 minutes until the edges are tender and slightly charred.

  • 3

    Heat a large non-stick skillet over medium-high heat.

  • 4

    Add the cooked lentils and quinoa to the dry skillet and toast for 3-5 minutes, stirring frequently, until they become fragrant and crispy.

  • 5

    Pour the egg whites into the skillet with the grains and scramble gently until the whites are fully set and fluffy.

  • 6

    Transfer the grain and egg mixture to a bowl, top with the roasted broccoli, and finish with a sprinkle of nutritional yeast.

Crispy 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.

Crispy Lentil and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Bowl with Roasted Broccoli

Roasted broccoli and fluffy egg whites served over a base of pan-seared lentils and quinoa, finished with a sprinkle of savory nutritional yeast.

NUTRITION

348kcal
Protein
43.1g
Fat
2.5g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Lentils

0.25 cup Cooked Quinoa

1.0 cup Liquid Egg Whites

1.0 cup Broccoli Florets

1.0 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the broccoli florets on a parchment-lined baking sheet and roast for 15 minutes until the edges are tender and slightly charred.

  • 3

    Heat a large non-stick skillet over medium-high heat.

  • 4

    Add the cooked lentils and quinoa to the dry skillet and toast for 3-5 minutes, stirring frequently, until they become fragrant and crispy.

  • 5

    Pour the egg whites into the skillet with the grains and scramble gently until the whites are fully set and fluffy.

  • 6

    Transfer the grain and egg mixture to a bowl, top with the roasted broccoli, and finish with a sprinkle of nutritional yeast.