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

Pan-seared seitan and lentils tossed with fluffy quinoa and oven-roasted broccoli, finished with a dusting of savory nutritional yeast for a satisfyingly nutty crunch.

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NUTRITION

334kcal
Protein
35.5g
Fat
7.6g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

80 grams Seitan, diced

75 grams Cooked Lentils

35 grams Cooked Quinoa

150 grams Broccoli Florets

1 tablespoon Nutritional Yeast

1 teaspoon Olive Oil

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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 half of the olive oil and a pinch of sea salt, then roast for 15-18 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 diced seitan and cooked lentils to the skillet, sautéing for 5-7 minutes until the seitan is golden and the lentils are slightly crispy.

  • 5

    Stir in the cooked quinoa and nutritional yeast, tossing frequently for 2 minutes to incorporate the flavors and heat everything through.

  • 6

    Transfer the lentil and grain mixture to a bowl and top with the roasted broccoli.

  • 7

    Finish with a squeeze of fresh lemon juice and a crack of black pepper before serving.

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

Pan-seared seitan and lentils tossed with fluffy quinoa and oven-roasted broccoli, finished with a dusting of savory nutritional yeast for a satisfyingly nutty crunch.

NUTRITION

334kcal
Protein
35.5g
Fat
7.6g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

80 grams Seitan, diced

75 grams Cooked Lentils

35 grams Cooked Quinoa

150 grams Broccoli Florets

1 tablespoon Nutritional Yeast

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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 15-18 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 diced seitan and cooked lentils to the skillet, sautéing for 5-7 minutes until the seitan is golden and the lentils are slightly crispy.

  • 5

    Stir in the cooked quinoa and nutritional yeast, tossing frequently for 2 minutes to incorporate the flavors and heat everything through.

  • 6

    Transfer the lentil and grain mixture to a bowl and top with the roasted broccoli.

  • 7

    Finish with a squeeze of fresh lemon juice and a crack of black pepper before serving.