NUTRITION

SERVINGS

INGREDIENTS

40g Dry Lentils

15g Dry Quinoa

3 tbsp Nutritional Yeast

1/2 cup Shelled Edamame

1 cup Broccoli Florets

1/2 tsp Tahini

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Rinse the lentils and quinoa thoroughly under cold water.

• 3

  Place lentils and quinoa in a small pot with 1.5 cups of water, bring to a boil, then simmer for 15-20 minutes until tender.

• 4

  Toss broccoli florets with a splash of water and garlic powder, then roast for 15 minutes until the edges are slightly charred.

• 5

  Steam or microwave the shelled edamame until heated through.

• 6

  In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of warm water to create a smooth, pourable dressing.

• 7

  Drain any excess water from the lentil and quinoa mixture and stir in the nutritional yeast.

• 8

  Assemble the bowl by layering the grain and lentil base, topped with roasted broccoli and edamame, then finish with the creamy tahini drizzle.