Chickpea and Lentil Power Bowl with Roasted Broccoli

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

Chickpea and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Lentil Power Bowl with Roasted Broccoli

Tender lentils and chickpeas tossed with lemon and cumin, served with oven-roasted broccoli and a savory dusting of nutritional yeast for a toasted finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

412kcal
Protein
34.5g
Fat
3.2g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/4 cup canned Chickpeas

1.5 cups Broccoli florets

4 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the broccoli into small, bite-sized florets and toss them with a splash of water, garlic powder, and a pinch of salt to help the seasonings adhere without using oil.

  • 3

    Spread the broccoli florets in a single layer on a parchment-lined baking sheet and roast for 15 minutes until the edges are crispy and charred.

  • 4

    While the broccoli roasts, combine the cooked lentils and rinsed chickpeas in a small saucepan over low heat until warmed through.

  • 5

    Remove the legumes from the heat and stir in the fresh lemon juice and ground cumin.

  • 6

    Transfer the lentil and chickpea mixture to a serving bowl, top with the roasted broccoli, and sprinkle the nutritional yeast over the entire dish for a savory, cheesy finish.

Chickpea and Lentil Power Bowl with Roasted Broccoli

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

Chickpea and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chickpea and Lentil Power Bowl with Roasted Broccoli

Tender lentils and chickpeas tossed with lemon and cumin, served with oven-roasted broccoli and a savory dusting of nutritional yeast for a toasted finish.

NUTRITION

412kcal
Protein
34.5g
Fat
3.2g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils

1/4 cup canned Chickpeas

1.5 cups Broccoli florets

4 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the broccoli into small, bite-sized florets and toss them with a splash of water, garlic powder, and a pinch of salt to help the seasonings adhere without using oil.

  • 3

    Spread the broccoli florets in a single layer on a parchment-lined baking sheet and roast for 15 minutes until the edges are crispy and charred.

  • 4

    While the broccoli roasts, combine the cooked lentils and rinsed chickpeas in a small saucepan over low heat until warmed through.

  • 5

    Remove the legumes from the heat and stir in the fresh lemon juice and ground cumin.

  • 6

    Transfer the lentil and chickpea mixture to a serving bowl, top with the roasted broccoli, and sprinkle the nutritional yeast over the entire dish for a savory, cheesy finish.