YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli
Oven-roasted broccoli and tofu tossed with protein-rich lentils and quinoa, finished with savory nutritional yeast and a sprinkle of toasted hemp seeds.
INGREDIENTS
0.5 cup Cooked Brown Lentils
0.3 cup Cooked Quinoa
150g Extra Firm Tofu
1.5 cups Broccoli Florets
3 tbsp Nutritional Yeast
1 tbsp Hemp Hearts
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Press the extra firm tofu between paper towels to remove excess moisture, then cut into half-inch cubes.
Place the broccoli florets, tofu cubes, and cooked lentils onto the baking sheet.
Season with garlic powder, onion powder, and a pinch of sea salt, tossing well to coat.
Roast for 20-25 minutes, tossing halfway through, until the broccoli is tender and the lentils and tofu are slightly crispy.
While the vegetables roast, place the cooked quinoa in a large serving bowl and stir in the nutritional yeast until the grains are evenly coated.
Add the roasted broccoli, tofu, and lentils to the bowl and toss gently to combine.
Top with hemp hearts and a squeeze of fresh lemon juice for a bright, toasted finish.