Name: Lentil and Vegetable Protein Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked green lentils; 0.5 cup shelled edamame; 0.25 cup non-fat Greek yogurt; 2 tbsp nutritional yeast; 1 cup broccoli florets; 1 cup baby spinach; 0.5 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Protein Bowl

Sautéed lentils and edamame tossed with steamed broccoli and fresh spinach, finished with a creamy, protein-packed lemon-yogurt dollop that adds a bright and zesty finish.

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NUTRITION

Protein

48.0g

Fat

8.3g

Carbs

63.0g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils

0.5 cup shelled edamame

0.25 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 cup broccoli florets

1 cup baby spinach

0.5 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
2
In a large skillet, heat the extra virgin olive oil over medium heat.
3
Add the cooked lentils and shelled edamame to the skillet, seasoning with sea salt, black pepper, and garlic powder.
4
Sauté the mixture for 3-4 minutes until heated through, then stir in the baby spinach until it just begins to wilt.
5
In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, and nutritional yeast until smooth.
6
Place the lentil and vegetable mixture into a serving bowl and add the steamed broccoli.
7
Top the bowl with the savory lemon-yogurt sauce and serve warm.