Lentil Walnut Crumble Bowl with Quinoa and Roasted Broccoli

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

Lentil Walnut Crumble Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Crumble Bowl with Quinoa and Roasted Broccoli

Savory lentil and walnut crumble served over fluffy quinoa with charred roasted broccoli and a sprinkle of toasted hemp hearts.

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NUTRITION

678kcal
Protein
48.6g
Fat
20.9g
Carbs
85.0g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Cooked Lentils

0.5 cup Cooked Quinoa

0.5 ounce Walnuts

3 tablespoons Nutritional Yeast

1.5 cups Broccoli Florets

1.5 tablespoons Hemp Hearts

0.5 teaspoon Garlic Powder

0.5 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli florets with lemon juice and a pinch of sea salt, then roast on a parchment-lined tray for 15-20 minutes until the edges are charred.

  • 3

    Pulse the cooked lentils, walnuts, nutritional yeast, garlic powder, and smoked paprika in a food processor until they reach a coarse, meat-like consistency.

  • 4

    Transfer the crumble to a non-stick skillet over medium heat and toast for 5 minutes, stirring frequently until the mixture is warmed through and slightly crisp.

  • 5

    Build your bowl by layering the cooked quinoa, roasted broccoli, and the savory lentil-walnut crumble.

  • 6

    Garnish with hemp hearts and a squeeze of fresh lemon for a bright, zesty finish.

Lentil Walnut Crumble Bowl with Quinoa and Roasted Broccoli

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

Lentil Walnut Crumble Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Crumble Bowl with Quinoa and Roasted Broccoli

Savory lentil and walnut crumble served over fluffy quinoa with charred roasted broccoli and a sprinkle of toasted hemp hearts.

NUTRITION

678kcal
Protein
48.6g
Fat
20.9g
Carbs
85.0g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Cooked Lentils

0.5 cup Cooked Quinoa

0.5 ounce Walnuts

3 tablespoons Nutritional Yeast

1.5 cups Broccoli Florets

1.5 tablespoons Hemp Hearts

0.5 teaspoon Garlic Powder

0.5 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli florets with lemon juice and a pinch of sea salt, then roast on a parchment-lined tray for 15-20 minutes until the edges are charred.

  • 3

    Pulse the cooked lentils, walnuts, nutritional yeast, garlic powder, and smoked paprika in a food processor until they reach a coarse, meat-like consistency.

  • 4

    Transfer the crumble to a non-stick skillet over medium heat and toast for 5 minutes, stirring frequently until the mixture is warmed through and slightly crisp.

  • 5

    Build your bowl by layering the cooked quinoa, roasted broccoli, and the savory lentil-walnut crumble.

  • 6

    Garnish with hemp hearts and a squeeze of fresh lemon for a bright, zesty finish.