Name: Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked Lentils; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1.5 tbsp Hemp Seeds; 1 tsp Tahini; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.25 tsp Garlic Powder

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

Pan-seared lentils and fluffy quinoa served with roasted broccoli and a lemon-tahini dressing, finished with toasted hemp seeds for a satisfying crunch.

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NUTRITION

Protein

27.1g

Fat

17.9g

Carbs

62.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Lentils

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tbsp Hemp Seeds

1 tsp Tahini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

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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 olive oil and garlic powder until evenly coated.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are charred and tender.
4
While the vegetables roast, heat a non-stick skillet over medium-high heat.
5
Add the cooked lentils to the dry skillet and cook for 5-7 minutes, stirring occasionally, until they are slightly crispy and fragrant.
6
In a small bowl, whisk together the tahini and lemon juice with a teaspoon of warm water to reach a drizzling consistency.
7
Place the cooked quinoa in a bowl and top with the crispy lentils and roasted broccoli.
8
Drizzle the lemon-tahini dressing over the top and garnish with the toasted hemp seeds.