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 quinoa tossed with garlic and smoked paprika, served over oven-roasted broccoli with a sprinkle of nutty hemp hearts.

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NUTRITION

466kcal
Protein
36.3g
Fat
7.7g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/4 cup cooked Quinoa

2 cups Broccoli florets

3 tablespoons Nutritional Yeast

1 tablespoon Hemp Hearts

1 tablespoon Lemon Juice

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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 lemon juice and a pinch of sea salt, then spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 18 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat a large non-stick skillet over medium-high heat.

  • 5

    Add the cooked lentils and quinoa to the dry skillet along with garlic powder and smoked paprika.

  • 6

    Sauté the mixture for 6 minutes, stirring frequently, until the grains become toasted and fragrant.

  • 7

    Stir in the nutritional yeast during the final minute of cooking to coat the lentil mixture.

  • 8

    Transfer the roasted broccoli to a bowl and top with the crispy lentil and quinoa blend.

  • 9

    Garnish with hemp hearts for an added layer of satisfying crunch.

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 quinoa tossed with garlic and smoked paprika, served over oven-roasted broccoli with a sprinkle of nutty hemp hearts.

NUTRITION

466kcal
Protein
36.3g
Fat
7.7g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/4 cup cooked Quinoa

2 cups Broccoli florets

3 tablespoons Nutritional Yeast

1 tablespoon Hemp Hearts

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with lemon juice and a pinch of sea salt, then spread them evenly on the baking sheet.

  • 3

    Roast the broccoli for 18 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, heat a large non-stick skillet over medium-high heat.

  • 5

    Add the cooked lentils and quinoa to the dry skillet along with garlic powder and smoked paprika.

  • 6

    Sauté the mixture for 6 minutes, stirring frequently, until the grains become toasted and fragrant.

  • 7

    Stir in the nutritional yeast during the final minute of cooking to coat the lentil mixture.

  • 8

    Transfer the roasted broccoli to a bowl and top with the crispy lentil and quinoa blend.

  • 9

    Garnish with hemp hearts for an added layer of satisfying crunch.