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 seitan and lentils tossed with fluffy quinoa and roasted broccoli, finished with a savory sprinkle of nutritional yeast and a bright squeeze of lemon for a satisfyingly nutty crunch.

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NUTRITION

431kcal
Protein
50.7g
Fat
4.6g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan, finely chopped

1/2 cup Cooked Lentils

2 tbsp Cooked Quinoa

1 cup Broccoli Florets

3.5 tbsp Nutritional Yeast

1/4 cup Shelled Edamame

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with a splash of water and roast on a baking sheet for about 15 minutes until the edges are tender and slightly charred.

  • 3

    Heat a non-stick skillet over medium-high heat and add the finely chopped seitan and cooked lentils.

  • 4

    Sauté the seitan and lentils for 5-7 minutes, stirring occasionally, until they develop a crispy exterior.

  • 5

    Add the cooked quinoa and shelled edamame to the skillet, tossing everything together for 2 minutes until heated through.

  • 6

    Transfer the warm grain and protein mixture to a bowl and top with the roasted broccoli.

  • 7

    Finish the bowl by sprinkling with nutritional yeast and drizzling with fresh lemon juice for a bright, zesty finish.

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 seitan and lentils tossed with fluffy quinoa and roasted broccoli, finished with a savory sprinkle of nutritional yeast and a bright squeeze of lemon for a satisfyingly nutty crunch.

NUTRITION

431kcal
Protein
50.7g
Fat
4.6g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan, finely chopped

1/2 cup Cooked Lentils

2 tbsp Cooked Quinoa

1 cup Broccoli Florets

3.5 tbsp Nutritional Yeast

1/4 cup Shelled Edamame

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with a splash of water and roast on a baking sheet for about 15 minutes until the edges are tender and slightly charred.

  • 3

    Heat a non-stick skillet over medium-high heat and add the finely chopped seitan and cooked lentils.

  • 4

    Sauté the seitan and lentils for 5-7 minutes, stirring occasionally, until they develop a crispy exterior.

  • 5

    Add the cooked quinoa and shelled edamame to the skillet, tossing everything together for 2 minutes until heated through.

  • 6

    Transfer the warm grain and protein mixture to a bowl and top with the roasted broccoli.

  • 7

    Finish the bowl by sprinkling with nutritional yeast and drizzling with fresh lemon juice for a bright, zesty finish.