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 lentils and quinoa tossed with oven-roasted broccoli and savory nutritional yeast for a protein-packed bowl with a satisfyingly toasted crunch.

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NUTRITION

385kcal
Protein
32.1g
Fat
2.4g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

0.2 cup Cooked Quinoa

1 cup Fresh Broccoli Florets

2.5 tbsp Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Spread the broccoli florets on the sheet, mist with a little water or lemon juice, and roast for 15 minutes until the edges are slightly charred.

  • 3

    Heat a large non-stick skillet over medium-high heat without oil.

  • 4

    Add the cooked lentils and quinoa to the hot skillet, spreading them out in an even layer.

  • 5

    Let them sit for 2-3 minutes undisturbed to develop a crust, then stir and cook for another 3 minutes until they are fragrant and popping.

  • 6

    Turn off the heat and immediately stir in the nutritional yeast, garlic powder, and a squeeze of fresh lemon juice.

  • 7

    Toss the crispy grain mixture with the roasted broccoli and serve warm in a bowl.

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 lentils and quinoa tossed with oven-roasted broccoli and savory nutritional yeast for a protein-packed bowl with a satisfyingly toasted crunch.

NUTRITION

385kcal
Protein
32.1g
Fat
2.4g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Brown Lentils

0.2 cup Cooked Quinoa

1 cup Fresh Broccoli Florets

2.5 tbsp Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Spread the broccoli florets on the sheet, mist with a little water or lemon juice, and roast for 15 minutes until the edges are slightly charred.

  • 3

    Heat a large non-stick skillet over medium-high heat without oil.

  • 4

    Add the cooked lentils and quinoa to the hot skillet, spreading them out in an even layer.

  • 5

    Let them sit for 2-3 minutes undisturbed to develop a crust, then stir and cook for another 3 minutes until they are fragrant and popping.

  • 6

    Turn off the heat and immediately stir in the nutritional yeast, garlic powder, and a squeeze of fresh lemon juice.

  • 7

    Toss the crispy grain mixture with the roasted broccoli and serve warm in a bowl.