Lentil and Edamame High Protein Salad with Roasted Broccoli

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

Lentil and Edamame High Protein Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame High Protein Salad with Roasted Broccoli

A vibrant plant-based bowl featuring chilled lentils and edamame tossed with oven-roasted broccoli and a zesty lemon-garlic dressing, finished with a savory nutritional yeast sprinkle.

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NUTRITION

449kcal
Protein
39.8g
Fat
11.4g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Lentils

1.25 cups Shelled Edamame

1.5 cups Roasted Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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, season with a pinch of salt and a spray of water to keep them moist, and roast for 15-20 minutes until the edges are golden brown.

  • 3

    While the broccoli roasts, combine the cooked lentils and shelled edamame in a large mixing bowl.

  • 4

    In a small jar, whisk together the lemon juice, minced garlic, and nutritional yeast until well combined.

  • 5

    Remove the broccoli from the oven and let it cool slightly before adding it to the lentil and edamame mixture.

  • 6

    Pour the lemon-garlic dressing over the salad and toss thoroughly to ensure every ingredient is coated.

  • 7

    Serve immediately while the broccoli is warm, or refrigerate for an hour to enjoy as a chilled high-protein salad.

Lentil and Edamame High Protein Salad with Roasted Broccoli

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

Lentil and Edamame High Protein Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil and Edamame High Protein Salad with Roasted Broccoli

A vibrant plant-based bowl featuring chilled lentils and edamame tossed with oven-roasted broccoli and a zesty lemon-garlic dressing, finished with a savory nutritional yeast sprinkle.

NUTRITION

449kcal
Protein
39.8g
Fat
11.4g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Lentils

1.25 cups Shelled Edamame

1.5 cups Roasted Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

1 clove Garlic, minced

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, season with a pinch of salt and a spray of water to keep them moist, and roast for 15-20 minutes until the edges are golden brown.

  • 3

    While the broccoli roasts, combine the cooked lentils and shelled edamame in a large mixing bowl.

  • 4

    In a small jar, whisk together the lemon juice, minced garlic, and nutritional yeast until well combined.

  • 5

    Remove the broccoli from the oven and let it cool slightly before adding it to the lentil and edamame mixture.

  • 6

    Pour the lemon-garlic dressing over the salad and toss thoroughly to ensure every ingredient is coated.

  • 7

    Serve immediately while the broccoli is warm, or refrigerate for an hour to enjoy as a chilled high-protein salad.