Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

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 and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

Pan-seared seitan and lentils served over fluffy quinoa with roasted broccoli florets, finished with a garnish of crunchy toasted pumpkin seeds.

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NUTRITION

419kcal
Protein
43.5g
Fat
9.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

100g Seitan Strips

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Pumpkin Seeds

1 tablespoon Nutritional Yeast

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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 a squeeze of fresh lemon juice and a dash of garlic powder, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and add the seitan strips and cooked lentils.

  • 4

    Sauté the seitan and lentils for 5-7 minutes, stirring occasionally, until the seitan is golden and the lentils develop a slightly crispy texture.

  • 5

    Assemble the bowl by placing the fluffy cooked quinoa at the base.

  • 6

    Top the quinoa with the roasted broccoli and the crispy seitan-lentil mixture.

  • 7

    Garnish the bowl with nutritional yeast and toasted pumpkin seeds for an extra boost of protein and crunch.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

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 and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

Pan-seared seitan and lentils served over fluffy quinoa with roasted broccoli florets, finished with a garnish of crunchy toasted pumpkin seeds.

NUTRITION

419kcal
Protein
43.5g
Fat
9.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

100g Seitan Strips

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Pumpkin Seeds

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a squeeze of fresh lemon juice and a dash of garlic powder, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and add the seitan strips and cooked lentils.

  • 4

    Sauté the seitan and lentils for 5-7 minutes, stirring occasionally, until the seitan is golden and the lentils develop a slightly crispy texture.

  • 5

    Assemble the bowl by placing the fluffy cooked quinoa at the base.

  • 6

    Top the quinoa with the roasted broccoli and the crispy seitan-lentil mixture.

  • 7

    Garnish the bowl with nutritional yeast and toasted pumpkin seeds for an extra boost of protein and crunch.