Creamy Lentil and Quinoa Bowl with Roasted Broccoli

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

Creamy Lentil and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Quinoa Bowl with Roasted Broccoli

Red lentils and quinoa simmered until tender, paired with oven-roasted broccoli florets and a zesty nutritional yeast sauce for a finish that is incredibly creamy.

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NUTRITION

398kcal
Protein
34g
Fat
3.2g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

0.9 cup cooked Red Lentils

0.25 cup cooked Quinoa

2 cups Broccoli florets

3.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

Garlic and Onion powder to taste

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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, garlic powder, and onion powder, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    In a small pot, combine the pre-cooked red lentils and quinoa with a few tablespoons of water or vegetable broth over low heat.

  • 4

    Stir the mixture constantly until the lentils begin to break down further, creating a naturally thick and creamy texture.

  • 5

    Fold in the nutritional yeast and lemon juice, stirring until the sauce is well incorporated and savory.

  • 6

    Transfer the creamy lentil and quinoa base to a bowl and top with the warm roasted broccoli.

Creamy Lentil and Quinoa Bowl with Roasted Broccoli

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

Creamy Lentil and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Quinoa Bowl with Roasted Broccoli

Red lentils and quinoa simmered until tender, paired with oven-roasted broccoli florets and a zesty nutritional yeast sauce for a finish that is incredibly creamy.

NUTRITION

398kcal
Protein
34g
Fat
3.2g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

0.9 cup cooked Red Lentils

0.25 cup cooked Quinoa

2 cups Broccoli florets

3.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

Garlic and Onion powder to taste

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, garlic powder, and onion powder, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    In a small pot, combine the pre-cooked red lentils and quinoa with a few tablespoons of water or vegetable broth over low heat.

  • 4

    Stir the mixture constantly until the lentils begin to break down further, creating a naturally thick and creamy texture.

  • 5

    Fold in the nutritional yeast and lemon juice, stirring until the sauce is well incorporated and savory.

  • 6

    Transfer the creamy lentil and quinoa base to a bowl and top with the warm roasted broccoli.