Name: Lentil and Vegetable Detox Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz tempeh; 0.25 cup cooked brown lentils; 1.5 tbsp hemp seeds; 2 tbsp nutritional yeast; 1 cup broccoli florets; 2 cup fresh baby spinach; 1 tsp avocado oil; 1 tbsp apple cider vinegar; 0.5 tsp ground turmeric; 0.25 tsp black pepper; 0.25 tsp sea salt; 1 tbsp lemon juice; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Detox Bowl

Sautéed tempeh and earthy lentils tossed with vibrant broccoli and spinach in a zesty turmeric-lemon dressing that provides a refreshing zing.

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NUTRITION

Protein

47.1g

Fat

27.8g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

5 oz tempeh

0.25 cup cooked brown lentils

1.5 tbsp hemp seeds

2 tbsp nutritional yeast

1 cup broccoli florets

2 cup fresh baby spinach

1 tsp avocado oil

1 tbsp apple cider vinegar

0.5 tsp ground turmeric

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp lemon juice

1 clove garlic

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PREPARATION

1
Steam the broccoli florets for 3-4 minutes until they reach a vibrant green and tender-crisp texture.
2
Heat the avocado oil in a non-stick skillet over medium heat and sauté the cubed tempeh until all sides are golden brown.
3
In a small bowl, whisk together the lemon juice, apple cider vinegar, minced garlic, ground turmeric, sea salt, and black pepper.
4
Add the cooked lentils and steamed broccoli to the skillet with the tempeh, tossing for 1 minute to warm through.
5
Remove the skillet from heat and gently fold in the fresh baby spinach and nutritional yeast until the spinach just begins to wilt.
6
Transfer the mixture to a serving bowl and sprinkle with hemp seeds before serving warm.