Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

Pan-seared seitan and earthy black lentils served over fluffy quinoa with oven-roasted broccoli and a sprinkle of nutritional yeast for a savory toasted finish.

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NUTRITION

400kcal
Protein
42.9g
Fat
3.9g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Seitan, cubed

0.75 cup Cooked Black Lentils

0.25 cup Cooked Quinoa

1 cup Broccoli florets

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist lightly with water or a tiny amount of oil spray, and roast for 15 minutes until tender-crisp.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat.

  • 4

    Add the cubed seitan and cooked lentils to the skillet, searing them for 5-7 minutes until the edges are golden and slightly crispy.

  • 5

    In a serving bowl, fluff the warm cooked quinoa and top it with the roasted broccoli and the seitan-lentil mixture.

  • 6

    Dust the entire bowl with nutritional yeast and finish with a squeeze of fresh lemon juice if desired.

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Vegetables

Pan-seared seitan and earthy black lentils served over fluffy quinoa with oven-roasted broccoli and a sprinkle of nutritional yeast for a savory toasted finish.

NUTRITION

400kcal
Protein
42.9g
Fat
3.9g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Seitan, cubed

0.75 cup Cooked Black Lentils

0.25 cup Cooked Quinoa

1 cup Broccoli florets

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist lightly with water or a tiny amount of oil spray, and roast for 15 minutes until tender-crisp.

  • 3

    While the broccoli roasts, heat a non-stick skillet over medium-high heat.

  • 4

    Add the cubed seitan and cooked lentils to the skillet, searing them for 5-7 minutes until the edges are golden and slightly crispy.

  • 5

    In a serving bowl, fluff the warm cooked quinoa and top it with the roasted broccoli and the seitan-lentil mixture.

  • 6

    Dust the entire bowl with nutritional yeast and finish with a squeeze of fresh lemon juice if desired.