Name: Hearty Lentil and Vegetable Harvest Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked brown lentils; 4.5 oz organic tempeh; 1 cup broccoli florets; 2 cup baby spinach; 0.5 cup shredded carrots; 2 tbsp nutritional yeast; 1 tbsp fresh lemon juice; 2 tbsp low-sodium vegetable broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Hearty Lentil and Vegetable Harvest Bowl

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

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Harvest Bowl

Sautéed tempeh and earthy lentils tossed with vibrant garden vegetables and a savory nutritional yeast dusting for a satisfying, protein-packed bowl.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.5g

Fat

15.9g

Carbs

60.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked brown lentils

4.5 oz organic tempeh

1 cup broccoli florets

2 cup baby spinach

0.5 cup shredded carrots

2 tbsp nutritional yeast

1 tbsp fresh lemon juice

2 tbsp low-sodium vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Crumble the organic tempeh into small bite-sized pieces.
2
Heat the vegetable broth in a large non-stick skillet over medium heat.
3
Add the crumbled tempeh, garlic powder, sea salt, and black pepper to the skillet.
4
Sauté the tempeh for 6 to 8 minutes until it is lightly browned and the liquid has evaporated.
5
Steam the broccoli florets in a steamer basket for 4 to 5 minutes until they are bright green and tender.
6
Place the baby spinach in a large serving bowl and top with the warm cooked lentils and sautéed tempeh.
7
Add the steamed broccoli and shredded carrots to the bowl.
8
Drizzle the fresh lemon juice over the mixture and sprinkle with nutritional yeast before tossing gently to combine until the spinach is slightly wilted.