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.

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

A protein-packed bowl of tender lentils and quinoa tossed with nutritional yeast and roasted broccoli, finished with crunchy toasted pumpkin seeds.

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NUTRITION

447kcal
Protein
36.9g
Fat
5.5g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Cooked Lentils

0.15 cup Cooked Quinoa

6 tbsp Nutritional Yeast

1.5 tsp Pumpkin Seeds

1 cup Broccoli Florets

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Arrange broccoli florets on the sheet and roast until the edges are tender and slightly charred.

  • 3

    Combine the warm cooked lentils and quinoa in a large mixing bowl.

  • 4

    Add the nutritional yeast, lemon juice, and a tablespoon of warm water, stirring until a savory sauce coats the grains.

  • 5

    Gently fold in the roasted broccoli florets.

  • 6

    Transfer the mixture to a bowl and sprinkle with pumpkin seeds for a toasted crunch.

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.

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Roasted Broccoli and Pumpkin Seeds

A protein-packed bowl of tender lentils and quinoa tossed with nutritional yeast and roasted broccoli, finished with crunchy toasted pumpkin seeds.

NUTRITION

447kcal
Protein
36.9g
Fat
5.5g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Cooked Lentils

0.15 cup Cooked Quinoa

6 tbsp Nutritional Yeast

1.5 tsp Pumpkin Seeds

1 cup Broccoli Florets

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Arrange broccoli florets on the sheet and roast until the edges are tender and slightly charred.

  • 3

    Combine the warm cooked lentils and quinoa in a large mixing bowl.

  • 4

    Add the nutritional yeast, lemon juice, and a tablespoon of warm water, stirring until a savory sauce coats the grains.

  • 5

    Gently fold in the roasted broccoli florets.

  • 6

    Transfer the mixture to a bowl and sprinkle with pumpkin seeds for a toasted crunch.