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

Pan-seared lentils and quinoa tossed with roasted broccoli and savory nutritional yeast, finished with a squeeze of lemon and a pinch of toasted cumin.

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NUTRITION

440kcal
Protein
38.6g
Fat
7.5g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

4 tablespoons Nutritional Yeast

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 a splash of water and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.

  • 3

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

  • 4

    Add the cooked lentils and quinoa to the skillet, spreading them into a thin layer.

  • 5

    Cook undisturbed for 4 minutes to allow the grains and legumes to become golden and crispy.

  • 6

    Lower the heat and stir in the nutritional yeast, ensuring the mixture is well coated and fragrant.

  • 7

    Remove from heat and toss with the roasted broccoli and fresh lemon juice before serving in a bowl.

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

Pan-seared lentils and quinoa tossed with roasted broccoli and savory nutritional yeast, finished with a squeeze of lemon and a pinch of toasted cumin.

NUTRITION

440kcal
Protein
38.6g
Fat
7.5g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils

4 tablespoons Nutritional Yeast

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.

  • 3

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

  • 4

    Add the cooked lentils and quinoa to the skillet, spreading them into a thin layer.

  • 5

    Cook undisturbed for 4 minutes to allow the grains and legumes to become golden and crispy.

  • 6

    Lower the heat and stir in the nutritional yeast, ensuring the mixture is well coated and fragrant.

  • 7

    Remove from heat and toss with the roasted broccoli and fresh lemon juice before serving in a bowl.