Crispy Lentil and Quinoa Power 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 Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Oven-roasted broccoli and pan-seared seitan served over a hearty base of lentils and quinoa, finished with a savory, toasted dusting of nutritional yeast.

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NUTRITION

371kcal
Protein
33.5g
Fat
8.4g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Seitan strips

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Nutritional Yeast

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the seitan strips to the skillet and sauté for 5-7 minutes until they become golden and crispy.

  • 5

    Stir the cooked lentils and quinoa into the skillet with the seitan, cooking for 2-3 minutes just until heated through.

  • 6

    Transfer the lentil, quinoa, and seitan mixture to a serving bowl and top with the roasted broccoli.

  • 7

    Finish the dish by sprinkling the nutritional yeast over the top for a savory, nutty flavor.

Crispy Lentil and Quinoa Power 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 Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Oven-roasted broccoli and pan-seared seitan served over a hearty base of lentils and quinoa, finished with a savory, toasted dusting of nutritional yeast.

NUTRITION

371kcal
Protein
33.5g
Fat
8.4g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Seitan strips

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Nutritional Yeast

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the seitan strips to the skillet and sauté for 5-7 minutes until they become golden and crispy.

  • 5

    Stir the cooked lentils and quinoa into the skillet with the seitan, cooking for 2-3 minutes just until heated through.

  • 6

    Transfer the lentil, quinoa, and seitan mixture to a serving bowl and top with the roasted broccoli.

  • 7

    Finish the dish by sprinkling the nutritional yeast over the top for a savory, nutty flavor.