Name: Herb-Roasted Lentil and Vegetable Sheet Pan with Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cooked Lentils; 6 tablespoons Nutritional Yeast; 1.25 cups Broccoli Florets; 1.5 teaspoons Tahini; 1 tablespoon Lemon Juice; 1 teaspoon Dried Oregano; 0.5 teaspoon Garlic Powder

Herb-Roasted Lentil and Vegetable Sheet Pan with Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Vegetable Sheet Pan with Tahini Drizzle

Herb-seasoned lentils and broccoli florets roasted on a sheet pan until tender, finished with a creamy, nutty tahini drizzle.

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NUTRITION

Protein

43.1g

Fat

6.5g

Carbs

72.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Lentils

6 tablespoons Nutritional Yeast

1.25 cups Broccoli Florets

1.5 teaspoons Tahini

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2
In a large mixing bowl, combine the cooked lentils and broccoli florets with the lemon juice, dried oregano, and garlic powder.
3
Add the nutritional yeast to the bowl and toss thoroughly until the lentils and broccoli are evenly coated in the savory mixture.
4
Spread the ingredients in a single layer on the prepared sheet pan to ensure even roasting.
5
Bake for 15 to 20 minutes until the broccoli is tender and the nutritional yeast coating becomes golden and fragrant.
6
In a small ramekin, whisk the tahini with a teaspoon of warm water until it reaches a smooth, pourable consistency.
7
Drizzle the creamy tahini over the roasted sheet pan meal and serve warm.