YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli
Oven-roasted lentils, quinoa, and broccoli florets tossed in savory nutritional yeast and lemon, finished with a sprinkle of toasted hemp seeds.
INGREDIENTS
1 cup cooked Lentils
1/4 cup cooked Quinoa
1 cup Broccoli florets
3 tablespoons Nutritional Yeast
1 tablespoon Hemp Seeds
1 tablespoon Lemon Juice
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Pat the cooked lentils dry with a paper towel to remove excess moisture for a better crunch.
In a mixing bowl, toss the broccoli florets and dried lentils with the garlic powder and two tablespoons of the nutritional yeast.
Spread the mixture evenly across the baking sheet in a single layer.
Roast for 15 to 20 minutes, tossing halfway through, until the broccoli is tender and the lentils are slightly crispy.
Place the cooked quinoa in a bowl and top it with the roasted broccoli and lentil mixture.
Drizzle the entire bowl with fresh lemon juice and sprinkle with the remaining nutritional yeast and hemp seeds before serving.