Lentil Walnut Protein Bowl with Roasted Broccoli and Tahini Drizzle

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

Lentil Walnut Protein Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Bowl with Roasted Broccoli and Tahini Drizzle

Tender lentils and savory tempeh tossed with oven-roasted broccoli and toasted walnuts, finished with a creamy lemon-tahini drizzle.

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NUTRITION

436kcal
Protein
36.1g
Fat
15.6g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

120g Cooked Lentils

100g Tempeh

150g Broccoli

3g Walnuts

3g Tahini

3g Nutritional Yeast

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss broccoli florets with a squeeze of lemon juice and roast for 15 minutes until tender and slightly charred.

  • 3

    Slice the tempeh into small bite-sized cubes and warm in a dry non-stick skillet until golden brown.

  • 4

    Place the cooked lentils in a serving bowl and top with the roasted broccoli and browned tempeh.

  • 5

    In a small jar, whisk together the tahini, remaining lemon juice, and a splash of water until creamy.

  • 6

    Drizzle the tahini dressing over the bowl and garnish with crushed walnuts and nutritional yeast.

Lentil Walnut Protein Bowl with Roasted Broccoli and Tahini Drizzle

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

Lentil Walnut Protein Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Bowl with Roasted Broccoli and Tahini Drizzle

Tender lentils and savory tempeh tossed with oven-roasted broccoli and toasted walnuts, finished with a creamy lemon-tahini drizzle.

NUTRITION

436kcal
Protein
36.1g
Fat
15.6g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

120g Cooked Lentils

100g Tempeh

150g Broccoli

3g Walnuts

3g Tahini

3g Nutritional Yeast

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss broccoli florets with a squeeze of lemon juice and roast for 15 minutes until tender and slightly charred.

  • 3

    Slice the tempeh into small bite-sized cubes and warm in a dry non-stick skillet until golden brown.

  • 4

    Place the cooked lentils in a serving bowl and top with the roasted broccoli and browned tempeh.

  • 5

    In a small jar, whisk together the tahini, remaining lemon juice, and a splash of water until creamy.

  • 6

    Drizzle the tahini dressing over the bowl and garnish with crushed walnuts and nutritional yeast.