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 seitan and lentils served over fluffy quinoa with charred broccoli, finished with a savory and toasted nutritional yeast topping.

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NUTRITION

437kcal
Protein
54g
Fat
3.8g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan

3/4 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 cup Broccoli florets

3 tbsp Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Pat the seitan dry and cut it into small bite-sized cubes.

  • 3

    In a large bowl, toss the seitan cubes, cooked lentils, and broccoli florets with a dash of garlic powder, onion powder, and sea salt.

  • 4

    Spread the mixture evenly on the baking sheet in a single layer to ensure even crisping.

  • 5

    Roast for 18-20 minutes until the lentils are crunchy and the broccoli edges are slightly charred.

  • 6

    While the vegetables roast, warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Divide the quinoa into serving bowls and pile the crispy roasted mixture on top.

  • 8

    Finish the dish by sprinkling the nutritional yeast over the hot bowl for a savory, toasted flavor.

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 seitan and lentils served over fluffy quinoa with charred broccoli, finished with a savory and toasted nutritional yeast topping.

NUTRITION

437kcal
Protein
54g
Fat
3.8g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan

3/4 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 cup Broccoli florets

3 tbsp Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Pat the seitan dry and cut it into small bite-sized cubes.

  • 3

    In a large bowl, toss the seitan cubes, cooked lentils, and broccoli florets with a dash of garlic powder, onion powder, and sea salt.

  • 4

    Spread the mixture evenly on the baking sheet in a single layer to ensure even crisping.

  • 5

    Roast for 18-20 minutes until the lentils are crunchy and the broccoli edges are slightly charred.

  • 6

    While the vegetables roast, warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Divide the quinoa into serving bowls and pile the crispy roasted mixture on top.

  • 8

    Finish the dish by sprinkling the nutritional yeast over the hot bowl for a savory, toasted flavor.