Name: Hearty Lentil and Vegetable Protein Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 cups cooked brown lentils; 1 cup cooked quinoa; 6 oz tempeh; 1 cup non-fat Greek yogurt; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 whole avocado; 2 tbsp hemp seeds; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder; 1 tbsp lemon juice

Hearty Lentil and Vegetable Protein Bowl

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

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Vegetable Protein Bowl

Sautéed tempeh and tender lentils are served over a bed of fluffy quinoa with roasted vegetables and a creamy, protein-packed yogurt dollop.

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NUTRITION

Protein

104.5g

Fat

59.7g

Carbs

164.7g

SERVINGS

1 serving

INGREDIENTS

1.75 cups cooked brown lentils

1 cup cooked quinoa

6 oz tempeh

1 cup non-fat Greek yogurt

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 whole avocado

2 tbsp hemp seeds

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tbsp lemon juice

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat and sauté the tempeh until it turns a golden brown.
2
Toss in the broccoli and bell peppers, cooking for five minutes until they are tender-crisp.
3
Stir in the sea salt, black pepper, and garlic powder to evenly coat the vegetables and tempeh.
4
Warm the pre-cooked lentils and quinoa in a separate pan or the microwave until heated through.
5
Divide the quinoa and lentils into large bowls, then top with the sautéed tempeh and vegetable mixture.
6
Garnish each bowl with sliced avocado, hemp seeds, and a sprinkle of nutritional yeast.
7
Finish with a generous dollop of Greek yogurt and a squeeze of fresh lemon juice before serving.