Lentil and Chickpea Protein Bowl with Roasted Broccoli

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

Lentil and Chickpea Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Bowl with Roasted Broccoli

Tender lentils and chickpeas tossed with charred roasted broccoli and a zesty lemon-yogurt sauce, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

422kcal
Protein
39.4g
Fat
5.4g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked lentils

1/4 cup cooked chickpeas

1.5 cups broccoli florets

1/2 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1/2 tsp olive oil

1 tbsp lemon juice

1/4 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk together the non-fat Greek yogurt, lemon juice, and garlic powder in a small bowl until smooth.

  • 5

    In a large serving bowl, combine the cooked lentils and chickpeas, warming them slightly if preferred.

  • 6

    Add the roasted broccoli to the bowl and drizzle the lemon-yogurt dressing over the top.

  • 7

    Finish the dish by sprinkling the nutritional yeast over the bowl for a savory, cheesy flavor boost.

Lentil and Chickpea Protein Bowl with Roasted Broccoli

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

Lentil and Chickpea Protein Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Protein Bowl with Roasted Broccoli

Tender lentils and chickpeas tossed with charred roasted broccoli and a zesty lemon-yogurt sauce, finished with a sprinkle of savory nutritional yeast.

NUTRITION

422kcal
Protein
39.4g
Fat
5.4g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked lentils

1/4 cup cooked chickpeas

1.5 cups broccoli florets

1/2 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1/2 tsp olive oil

1 tbsp lemon juice

1/4 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    While the broccoli roasts, whisk together the non-fat Greek yogurt, lemon juice, and garlic powder in a small bowl until smooth.

  • 5

    In a large serving bowl, combine the cooked lentils and chickpeas, warming them slightly if preferred.

  • 6

    Add the roasted broccoli to the bowl and drizzle the lemon-yogurt dressing over the top.

  • 7

    Finish the dish by sprinkling the nutritional yeast over the bowl for a savory, cheesy flavor boost.