Name: Crunchy Lentil and Quinoa Grain Bowl with Roasted Broccoli and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Super Firm Tofu; 0.4 cup Cooked Lentils; 0.2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 0.5 cup Red Bell Pepper strips; 2 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice

Crunchy Lentil and Quinoa Grain Bowl with Roasted Broccoli and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Crunchy Lentil and Quinoa Grain Bowl with Roasted Broccoli and Bell Peppers

A protein-packed bowl of roasted broccoli, peppers, and air-fried tofu served over earthy lentils and quinoa, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

Protein

45.5g

Fat

11.9g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Super Firm Tofu

0.4 cup Cooked Lentils

0.2 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.5 cup Red Bell Pepper strips

2 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

1
Press the super firm tofu to remove excess moisture and cut into small, even cubes.
2
Toss the tofu cubes and broccoli florets with a pinch of sea salt and black pepper.
3
Place the tofu and broccoli in an air fryer or on a parchment-lined baking sheet and roast at 400°F for 12-15 minutes until the tofu is golden and the broccoli is crisp.
4
Slice the red bell pepper into thin, bite-sized strips.
5
In a large serving bowl, combine the warm cooked lentils and cooked quinoa as the base.
6
Top the grain base with the roasted tofu, roasted broccoli, and fresh bell pepper strips.
7
Drizzle the entire bowl with fresh lemon juice and sprinkle the nutritional yeast over the top for a savory, nutty finish.