Name: Lentil and Vegetable Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked brown lentils; 4 oz extra firm tofu; 0.25 cup cooked quinoa; 4 tbsp nutritional yeast; 1 cup broccoli florets; 2 cups fresh spinach; 2 tbsp low-sodium vegetable broth; 1 tbsp fresh lemon juice; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Power Bowl

Hearty lentils and crumbled tofu are sautéed with vibrant broccoli and spinach in a savory, oil-free lemon-garlic glaze that delivers a satisfyingly zesty finish.

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NUTRITION

Protein

45.3g

Fat

10.7g

Carbs

69.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

4 oz extra firm tofu

0.25 cup cooked quinoa

4 tbsp nutritional yeast

1 cup broccoli florets

2 cups fresh spinach

2 tbsp low-sodium vegetable broth

1 tbsp fresh lemon juice

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Steam the broccoli florets for 4-5 minutes until tender-crisp.
2
Heat a large non-stick skillet over medium heat and add the vegetable broth.
3
Crumble the extra firm tofu into the skillet and add the cooked lentils.
4
Season the mixture with garlic powder, onion powder, sea salt, and black pepper.
5
Sauté for 5-6 minutes, stirring frequently, until the tofu and lentils are heated through.
6
Add the fresh spinach and nutritional yeast to the pan, stirring until the spinach is wilted and the yeast is well incorporated.
7
Place the cooked quinoa in a serving bowl and top with the lentil-tofu mixture and steamed broccoli.
8
Squeeze the fresh lemon juice over the bowl and serve immediately.