Name: Roasted Vegetable Grain Bowl with Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Seitan; 0.5 cup Cooked quinoa; 0.5 cup Cooked brown lentils; 1 cup Broccoli florets; 1 cup Cauliflower florets; 2 tbsp Nutritional yeast; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Roasted Vegetable Grain Bowl with Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Grain Bowl with Tahini Drizzle

Oven-roasted seitan and cruciferous vegetables served over a bed of fluffy quinoa and earthy lentils, finished with a creamy, zesty tahini drizzle.

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NUTRITION

Protein

54.8g

Fat

8.5g

Carbs

65g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Seitan

0.5 cup Cooked quinoa

0.5 cup Cooked brown lentils

1 cup Broccoli florets

1 cup Cauliflower florets

2 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cubed seitan, broccoli florets, and cauliflower florets on the sheet, tossing them with garlic powder, sea salt, and black pepper.
3
Roast the mixture for 20 to 25 minutes until the vegetables are tender and the seitan is slightly crisp.
4
In a small bowl, whisk together the tahini, lemon juice, and nutritional yeast, adding a tablespoon of warm water at a time until a smooth, pourable consistency is reached.
5
In a serving bowl, combine the warm cooked quinoa and lentils as the base.
6
Top the grains with the roasted vegetable and seitan mixture, then finish by drizzling the creamy tahini sauce over the entire bowl.