Name: Lentil Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup Cooked Green Lentils; 1.5 tbsp Cooked Quinoa; 2/3 cup Cooked Lupini Beans; 1 cup Broccoli Florets; 2 tbsp Nutritional Yeast; 3/4 tsp Tahini; 1 tbsp Lemon Juice

Lentil Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Lentil Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

Steamed lentils and quinoa tossed with charred roasted broccoli and protein-packed lupini beans, finished with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

33.9g

Fat

6.9g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Cooked Green Lentils

1.5 tbsp Cooked Quinoa

2/3 cup Cooked Lupini Beans

1 cup Broccoli Florets

2 tbsp Nutritional Yeast

3/4 tsp Tahini

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Spread the broccoli florets on the baking sheet and roast for 15-20 minutes until the edges are charred and tender.
3
In a large mixing bowl, combine the cooked lentils, quinoa, and rinsed lupini beans.
4
Sprinkle the nutritional yeast over the bean and grain mixture, tossing thoroughly to coat.
5
In a small bowl, whisk together the tahini and lemon juice, adding a teaspoon of warm water if needed to create a smooth, pourable drizzle.
6
Add the roasted broccoli to the bowl and toss gently.
7
Drizzle the lemon-tahini sauce over the bowl and serve immediately.