Lentil Walnut Protein Bowl with Roasted Broccoli

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

Lentil Walnut Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Bowl with Roasted Broccoli

A protein-packed bowl of earthy lentils and roasted broccoli tossed in a savory nutritional yeast dressing, finished with toasted walnuts for a satisfying crunch.

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NUTRITION

390kcal
Protein
30.1g
Fat
8.1g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1 cup Broccoli Florets

2 tbsp Nutritional Yeast

10 grams Walnuts

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 splash of water and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, gently warm the cooked lentils in a small saucepan over medium-low heat.

  • 4

    In a small ramekin, whisk together the nutritional yeast and lemon juice with one tablespoon of warm water until it forms a smooth, creamy sauce.

  • 5

    Transfer the warm lentils and roasted broccoli to a serving bowl.

  • 6

    Drizzle the nutritional yeast dressing over the top and garnish with the walnuts for a nutty finish.

Lentil Walnut Protein Bowl with Roasted Broccoli

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

Lentil Walnut Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Bowl with Roasted Broccoli

A protein-packed bowl of earthy lentils and roasted broccoli tossed in a savory nutritional yeast dressing, finished with toasted walnuts for a satisfying crunch.

NUTRITION

390kcal
Protein
30.1g
Fat
8.1g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

1 cup Broccoli Florets

2 tbsp Nutritional Yeast

10 grams Walnuts

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 splash of water and a pinch of sea salt, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, gently warm the cooked lentils in a small saucepan over medium-low heat.

  • 4

    In a small ramekin, whisk together the nutritional yeast and lemon juice with one tablespoon of warm water until it forms a smooth, creamy sauce.

  • 5

    Transfer the warm lentils and roasted broccoli to a serving bowl.

  • 6

    Drizzle the nutritional yeast dressing over the top and garnish with the walnuts for a nutty finish.