Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Pan-seared lentils and fluffy quinoa tossed with oven-roasted broccoli and nutty hemp hearts, finished with a zesty lemon-tahini drizzle for a satisfying crunch.

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NUTRITION

510kcal
Protein
31.9g
Fat
14.2g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Cooked Brown Lentils

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Hemp Hearts

1.5 tablespoons Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, pat the cooked lentils very dry using a paper towel to ensure they get crispy.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the lentils to the skillet in a single layer and cook undisturbed for 4-5 minutes, then stir and cook for another 3 minutes until they have a firm, crunchy texture.

  • 6

    In a small ramekin, whisk together the tahini, lemon juice, and a teaspoon of warm water to create a smooth, pourable dressing.

  • 7

    Assemble the power bowl by placing the cooked quinoa at the base and topping it with the roasted broccoli and crispy lentils.

  • 8

    Finish the dish by sprinkling with hemp hearts and nutritional yeast, then drizzle the lemon-tahini dressing over the top.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Pan-seared lentils and fluffy quinoa tossed with oven-roasted broccoli and nutty hemp hearts, finished with a zesty lemon-tahini drizzle for a satisfying crunch.

NUTRITION

510kcal
Protein
31.9g
Fat
14.2g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Cooked Brown Lentils

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Hemp Hearts

1.5 tablespoons Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Tahini

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, pat the cooked lentils very dry using a paper towel to ensure they get crispy.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the lentils to the skillet in a single layer and cook undisturbed for 4-5 minutes, then stir and cook for another 3 minutes until they have a firm, crunchy texture.

  • 6

    In a small ramekin, whisk together the tahini, lemon juice, and a teaspoon of warm water to create a smooth, pourable dressing.

  • 7

    Assemble the power bowl by placing the cooked quinoa at the base and topping it with the roasted broccoli and crispy lentils.

  • 8

    Finish the dish by sprinkling with hemp hearts and nutritional yeast, then drizzle the lemon-tahini dressing over the top.