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 tempeh crumbles served over fluffy quinoa and roasted broccoli, finished with a savory sprinkle of nutritional yeast.

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NUTRITION

323kcal
Protein
32.1g
Fat
7.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Cooked Brown Lentils

1.75 ounces Tempeh, crumbled

0.16 cup Cooked Quinoa

1.6 cups Broccoli florets

1.5 tablespoons Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water or lemon juice and a pinch of garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, crumble the tempeh into small bits.

  • 4

    Heat a non-stick skillet over medium-high heat and add the cooked lentils and crumbled tempeh.

  • 5

    Dry-sear the mixture for 5-7 minutes, stirring occasionally, until the lentils and tempeh become golden and develop a crispy exterior.

  • 6

    Warm the pre-cooked quinoa in a small bowl.

  • 7

    Assemble the power bowl by placing the quinoa at the base, followed by the roasted broccoli and the crispy lentil-tempeh mixture.

  • 8

    Generously dust the entire bowl with nutritional yeast for a cheesy flavor and a massive protein boost.

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 tempeh crumbles served over fluffy quinoa and roasted broccoli, finished with a savory sprinkle of nutritional yeast.

NUTRITION

323kcal
Protein
32.1g
Fat
7.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Cooked Brown Lentils

1.75 ounces Tempeh, crumbled

0.16 cup Cooked Quinoa

1.6 cups Broccoli florets

1.5 tablespoons Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water or lemon juice and a pinch of garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, crumble the tempeh into small bits.

  • 4

    Heat a non-stick skillet over medium-high heat and add the cooked lentils and crumbled tempeh.

  • 5

    Dry-sear the mixture for 5-7 minutes, stirring occasionally, until the lentils and tempeh become golden and develop a crispy exterior.

  • 6

    Warm the pre-cooked quinoa in a small bowl.

  • 7

    Assemble the power bowl by placing the quinoa at the base, followed by the roasted broccoli and the crispy lentil-tempeh mixture.

  • 8

    Generously dust the entire bowl with nutritional yeast for a cheesy flavor and a massive protein boost.