Crispy Lentil and 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.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

Pan-seared lentils and seitan tossed with quinoa and roasted broccoli, finished with a creamy lemon-tahini drizzle.

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NUTRITION

496kcal
Protein
49.5g
Fat
11.1g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Cooked Brown Lentils

4 ounces Seitan Strips

2 tablespoons Nutritional Yeast

1 cup Broccoli Florets

2 tablespoons Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Tahini

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the seitan strips and cooked lentils to the skillet, sautéing for 5-7 minutes until the lentils become slightly crispy and the seitan is browned.

  • 5

    Stir in the cooked quinoa and nutritional yeast, tossing constantly for 2 minutes to coat the mixture evenly.

  • 6

    In a small ramekin, whisk together the tahini with a squeeze of lemon juice and a teaspoon of warm water until it reaches a drizzling consistency.

  • 7

    Transfer the crispy lentil and seitan mixture to a bowl, top with the roasted broccoli, and finish with the creamy tahini drizzle.

Crispy Lentil and 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.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli and Tahini Drizzle

Pan-seared lentils and seitan tossed with quinoa and roasted broccoli, finished with a creamy lemon-tahini drizzle.

NUTRITION

496kcal
Protein
49.5g
Fat
11.1g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Cooked Brown Lentils

4 ounces Seitan Strips

2 tablespoons Nutritional Yeast

1 cup Broccoli Florets

2 tablespoons Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Tahini

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the seitan strips and cooked lentils to the skillet, sautéing for 5-7 minutes until the lentils become slightly crispy and the seitan is browned.

  • 5

    Stir in the cooked quinoa and nutritional yeast, tossing constantly for 2 minutes to coat the mixture evenly.

  • 6

    In a small ramekin, whisk together the tahini with a squeeze of lemon juice and a teaspoon of warm water until it reaches a drizzling consistency.

  • 7

    Transfer the crispy lentil and seitan mixture to a bowl, top with the roasted broccoli, and finish with the creamy tahini drizzle.