YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli
Oven-roasted lentils, quinoa, and lupin beans served with charred broccoli and a savory nutritional yeast dusting.
INGREDIENTS
120 grams Cooked Lupin Beans
40 grams Cooked Lentils
20 grams Cooked Quinoa
150 grams Broccoli Florets
20 grams Nutritional Yeast
0.5 teaspoon Garlic Powder
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Pat the cooked lentils, lupin beans, and quinoa very dry using a clean kitchen towel to ensure maximum crunch.
Spread the grains and legumes onto the baking sheet, seasoning them with garlic powder and a pinch of sea salt.
Add the broccoli florets to the other side of the tray, misting lightly with water or lemon juice to help spices stick.
Roast for 18 to 20 minutes, tossing halfway through, until the legumes are golden and the broccoli is tender.
Pour everything into a bowl, sprinkle generously with nutritional yeast, and finish with a squeeze of fresh lemon.