Lentil and Chickpea Sheet Pan Bake with Roasted Broccoli and Tahini Drizzle

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

Lentil and Chickpea Sheet Pan Bake with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Sheet Pan Bake with Roasted Broccoli and Tahini Drizzle

Sheet-pan roasted lentils, chickpeas, and broccoli seasoned with savory nutritional yeast and cumin, finished with a creamy lemon-tahini drizzle.

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NUTRITION

507kcal
Protein
39.6g
Fat
6.3g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1.15 cups Cooked Lentils

0.25 cup Canned Chickpeas, drained

2.5 cups Broccoli florets

3 tablespoons Nutritional Yeast

1 teaspoon Tahini

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

0.5 teaspoon Ground Cumin

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PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the cooked lentils, drained chickpeas, and broccoli florets.

  • 3

    Sprinkle the garlic powder, ground cumin, and two tablespoons of the nutritional yeast over the vegetables and legumes, tossing well to coat evenly.

  • 4

    Spread the mixture in a single layer across the prepared baking sheet.

  • 5

    Roast in the oven for 15 to 20 minutes until the broccoli is tender and the chickpeas have developed a slight crunch.

  • 6

    While the tray roasts, whisk together the tahini, lemon juice, and a small splash of warm water in a ramekin until the dressing is smooth and pourable.

  • 7

    Remove the sheet pan from the oven, drizzle the creamy tahini sauce over the top, and finish with the remaining tablespoon of nutritional yeast.

Lentil and Chickpea Sheet Pan Bake with Roasted Broccoli and Tahini Drizzle

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

Lentil and Chickpea Sheet Pan Bake with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Sheet Pan Bake with Roasted Broccoli and Tahini Drizzle

Sheet-pan roasted lentils, chickpeas, and broccoli seasoned with savory nutritional yeast and cumin, finished with a creamy lemon-tahini drizzle.

NUTRITION

507kcal
Protein
39.6g
Fat
6.3g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1.15 cups Cooked Lentils

0.25 cup Canned Chickpeas, drained

2.5 cups Broccoli florets

3 tablespoons Nutritional Yeast

1 teaspoon Tahini

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

0.5 teaspoon Ground Cumin

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the cooked lentils, drained chickpeas, and broccoli florets.

  • 3

    Sprinkle the garlic powder, ground cumin, and two tablespoons of the nutritional yeast over the vegetables and legumes, tossing well to coat evenly.

  • 4

    Spread the mixture in a single layer across the prepared baking sheet.

  • 5

    Roast in the oven for 15 to 20 minutes until the broccoli is tender and the chickpeas have developed a slight crunch.

  • 6

    While the tray roasts, whisk together the tahini, lemon juice, and a small splash of warm water in a ramekin until the dressing is smooth and pourable.

  • 7

    Remove the sheet pan from the oven, drizzle the creamy tahini sauce over the top, and finish with the remaining tablespoon of nutritional yeast.