Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Oven-roasted broccoli and seitan tossed with earthy lentils and quinoa, finished with a sprinkle of savory nutritional yeast for a satisfyingly nutty crunch.

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NUTRITION

424kcal
Protein
43g
Fat
8.4g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Seitan

0.5 cup Cooked Black Lentils

0.25 cup Cooked Quinoa

1.5 cups Broccoli Florets

3 tbsp Nutritional Yeast

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Chop the broccoli into small florets and dice the seitan into half-inch cubes.

  • 3

    Pat the cooked lentils dry with a paper towel to ensure they crisp up in the oven.

  • 4

    Spread the broccoli, seitan, and lentils onto the baking sheet and drizzle with olive oil.

  • 5

    Season with garlic powder, salt, and pepper, tossing to coat evenly.

  • 6

    Roast for 18-22 minutes, tossing halfway through, until the broccoli edges are charred and the lentils are crunchy.

  • 7

    Place the cooked quinoa in a serving bowl and top with the roasted mixture.

  • 8

    Finish with a generous dusting of nutritional yeast and a squeeze of fresh lemon juice.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Oven-roasted broccoli and seitan tossed with earthy lentils and quinoa, finished with a sprinkle of savory nutritional yeast for a satisfyingly nutty crunch.

NUTRITION

424kcal
Protein
43g
Fat
8.4g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Seitan

0.5 cup Cooked Black Lentils

0.25 cup Cooked Quinoa

1.5 cups Broccoli Florets

3 tbsp Nutritional Yeast

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Chop the broccoli into small florets and dice the seitan into half-inch cubes.

  • 3

    Pat the cooked lentils dry with a paper towel to ensure they crisp up in the oven.

  • 4

    Spread the broccoli, seitan, and lentils onto the baking sheet and drizzle with olive oil.

  • 5

    Season with garlic powder, salt, and pepper, tossing to coat evenly.

  • 6

    Roast for 18-22 minutes, tossing halfway through, until the broccoli edges are charred and the lentils are crunchy.

  • 7

    Place the cooked quinoa in a serving bowl and top with the roasted mixture.

  • 8

    Finish with a generous dusting of nutritional yeast and a squeeze of fresh lemon juice.