YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli
Pan-seared lentils and fluffy quinoa tossed with roasted broccoli and a savory nutritional yeast dressing, finished with a squeeze of lemon for a bright, zesty crunch.
INGREDIENTS
0.75 cup cooked Lentils
0.25 cup cooked Quinoa
1 cup Broccoli florets
3 tablespoons Nutritional Yeast
0.5 cup shelled Edamame
1 tablespoon Lemon juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the broccoli florets on the baking sheet, mist lightly with water or cooking spray, and roast for 15-20 minutes until the edges are charred.
Heat a non-stick skillet over medium-high heat and add the cooked lentils.
Dry-toast the lentils in the skillet for 5-7 minutes, stirring frequently, until they become firm and slightly crispy to the touch.
Steam the shelled edamame until tender and bright green.
In a large mixing bowl, combine the crispy lentils, cooked quinoa, roasted broccoli, and steamed edamame.
Sprinkle the nutritional yeast over the mixture and drizzle with fresh lemon juice.
Toss everything thoroughly until the yeast forms a savory, light coating over the grains and vegetables.