YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli
Pan-seared lentils and quinoa mixed with roasted broccoli and nutritional yeast, finished with a squeeze of lemon and a sprinkle of smoky paprika.
INGREDIENTS
0.5 cup Cooked Brown Lentils
3 tablespoons Cooked Quinoa
1.25 cups Broccoli Florets
4 tablespoons Nutritional Yeast
1 tablespoon Lemon Juice
1 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with the lemon juice and smoked paprika until evenly coated.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat a large non-stick skillet over medium-high heat.
Add the cooked lentils and quinoa to the dry skillet, stirring frequently for 5-7 minutes until they become fragrant and slightly crispy.
Remove the skillet from the heat and stir in the nutritional yeast until the grains are well coated.
Transfer the crispy grain mixture to a bowl and top with the roasted broccoli.
Serve immediately with an optional extra squeeze of fresh lemon for brightness.