YOUR SOLIN GENERATED RECIPE
Lentil Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle
A vibrant bowl of fluffy quinoa and earthy lentils tossed with roasted broccoli and protein-rich edamame, finished with a creamy lemon-tahini drizzle.
INGREDIENTS
0.65 cup Cooked Lentils
1.0 cup Shelled Edamame
0.15 cup Cooked Quinoa
1.0 cup Broccoli Florets
1.0 teaspoon Tahini
1.0 teaspoon Nutritional Yeast
PREPARATION
Preheat your oven to 400°F (200°C).
Spread the broccoli florets on a baking sheet, mist lightly with water or lemon juice, and roast for 15 minutes until the edges are tender and slightly charred.
In a large mixing bowl, combine the pre-cooked lentils, cooked quinoa, and steamed shelled edamame.
In a separate small bowl, whisk together the tahini, nutritional yeast, and a tablespoon of fresh lemon juice, adding a teaspoon of warm water as needed to create a smooth, pourable sauce.
Add the roasted broccoli to the grain and legume mixture and toss gently to combine.
Transfer the mixture to a serving bowl and finish by drizzling the creamy tahini sauce over the top.