YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Roasted Vegetable Bowl
Roasted seasonal vegetables and golden tofu cubes are tossed with protein-packed lentils and a zesty lemon-tahini dressing for a satisfying, earthy bowl.
INGREDIENTS
0.75 cup Cooked brown lentils
6 oz Extra firm tofu
2 tbsp Nutritional yeast
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 tbsp Extra virgin olive oil
0.5 tbsp Tahini
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
On the prepared baking sheet, toss the tofu cubes, broccoli florets, and sliced red bell pepper with the extra virgin olive oil, sea salt, black pepper, and garlic powder.
Roast the vegetables and tofu for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the broccoli edges are crispy.
In a small bowl, whisk together the tahini and lemon juice with a splash of warm water until the dressing reaches a smooth, pourable consistency.
In a large serving bowl, combine the cooked brown lentils with the roasted vegetables and tofu, then sprinkle with nutritional yeast.
Drizzle the lemon-tahini dressing over the bowl and toss gently to coat everything before serving warm.